Moroccan Lamb Cutlets & Cous Cous Salad

8 fresh lamb cutlets

4 cloves garlic - finely chopped

2 tsp Moroccan spice

1 tsp dried thyme

1/2 cup olive oil

1/4 cup lemon juice

2 tsp ground cumin

MOROCCAN SALAD

1/2 cup couscous

1 Tbsp Moroccan spice

100ml olive oil

1 Tbsp lime juice

1 Tbsp coriander leaves - chopped

1 Tbsp mint leaves - chopped

1/2 purple onion - thinly sliced

1/2 large capsicum - chopped

1/2 grated carrot

100g pine nuts

1. Combine garlic, Moroccan spice, thyme, olive oil, lemon juice and cumin a large bowl.

2. Add lamb cutlets to bowl and turn to coat, chill for at least 1 hour.

3. Place the couscous in a heatproof bowl, pour over 1/2 cup of boiling water, cover and set aside for 5 minutes, then fluff up with a fork and leave to cool.

4. Combine Moroccan spice, olive oil, lime juice, coriander and mint, salt and pepper. (dressing)

5. Dry fry pine nuts over medium heat tossing regularly for 1 minute until golden. Add to couscous along with capsicum, carrot, onion and dressing.

6. Preheat bbq or pan to medium-high heat and cook the lamb cutlets for 2-3 minutes each side or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.

7. Divide couscous salad into bowls, then top with lamb cutlets and drizzle with yoghurt sauce.

8. Serve & enjoy!

*Recommended Sauce:

Combine 1/2 cup natural greek yoghurt, 3 Tbsp olive oil, 1 crushed garlic clove, 1 tsp each of turmeric, cinnamon, cumin and coriander, and a pinch of salt and sugar.

Serves 4