![Fast dinners](https://cdn.magzter.com/1423617240/1677801220/articles/VoNHYF1xI1678089202171/FAST-DINNERS.jpg)
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.
Denne historien er fra Issue 91-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 91-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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