DF // RSF // 2492 K J/596 CAL PER SERVE
- 12 lamb cutlets, French trimmed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Middle Eastern spice mix
- 2 teaspoons sumac
- 2 teaspoons chilli powder
- 2 teaspoons rice malt syrup
- 1½ tablespoons lemon juice
- 1 tablespoon tomato paste
- 250 g (9 oz) pearl (big) couscous
- pink salt and freshly ground black pepper
- 200 g (7 oz) sweet red cherry tomatoes, halved
- 2 Lebanese (short) cucumbers, sliced into half moons
- 12 prunes, pitted and sliced
- 3–4 spring onions (scallions), thinly sliced
- 30 g (1 oz/1 cup) finely chopped flat-leaf (Italian) parsley leaves
- 25 g (1 oz/½ cup) finely chopped mint leaves
- 2 tablespoons extra virgin
- olive oil
- 2 tablespoons lemon juice
Mix together the marinade ingredients in a bowl. Add the lamb cutlets and turn to coat thoroughly. Set aside while you crack on with the couscous tabouli.
Put the pearl couscous in a saucepan and cover with 625 ml (21½ fl oz/2½ cups) of water. Season generously with salt and pepper and place over medium–low heat. Cover with a lid and simmer, stirring occasionally, for 8–10 minutes until tender.
While that cooks, combine the tomato halves, cucumber, prunes, spring onion and herbs in a bowl.
Drain the couscous and add to the salad, along with the olive oil and lemon juice. Toss to combine and season to taste.
Heat the olive oil in a large frying pan over medium–high heat and cook the cutlets in batches for 2–3 minutes on each side for medium–rare, or for longer until cooked to your liking.
Divide the salad between serving bowls and top with the cutlets. Serve immediately.
If you find your couscous clumps together when you drain it, just give it a little rinse and set aside for a few minutes to drain. You can also mix in a teaspoon of extra virgin olive oil if need be.
‘Images and recipes from Super Green Super Easy by Sally Obermeder and Maha Corbett (Allen & Unwin, RRP $24.99) Photography by Rob Palmer.’