Fast dinners

Weeknights are a breeze with these delicious dinners on the table in 30 minutes or less.

Moroccan lamb cutlets with couscous salad

PREP + COOK TIME 30 MINUTES SERVES 4

2 teaspoons ras el hanout (see tips)

⅓ cup (80ml) extra virgin olive oil

12 French-trimmed lamb cutlets (600g)

1 medium green capsicum (200g)

1 medium yellow capsicum (200g)

1 medium red capsicum (200g)

2 cups (500ml) water

30g butter

1 teaspoon sea salt flakes

2 cups (400g) couscous

200g hummus

¼ cup torn fresh flat-leaf parsley leaves

1 medium lemon (140g), rind cut into strips

1 Preheat grill.

2 Combine ras el hanout and half the oil in a large bowl; add lamb, turn to coat in mixture. 

3 Quarter capsicums; discard seeds and membrane. Place, skin-side up, on a foil-lined oven tray; drizzle with remaining oil. Place under hot grill for 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap or paper, leave 5 minutes; peel away skin, then slice thinly.

4 Meanwhile, bring water, butter and salt to the boil in a medium pan; stir in couscous. Remove pan from heat; cover, stand for 5 minutes. Fluff couscous with a fork.

5 Spoon hummus into a small serving bowl; sprinkle with a little extra ras el hanout.

6 Place couscous and capsicum in a large bowl with parsley and rind; toss gently to combine.

7 Cook lamb on a heated oiled chargrill plate (or grill or barbecue) for 4 minutes each side or until cooked as desired. Serve lamb with couscous salad and hummus.