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Dukkah-crusted lamb cutlets with strawberry couscous

Name: Dukkah-crusted lamb cutlets with strawberry couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/2 cups (300g) instant couscous; 1/4 cup (60ml) olive oil; 12 French-trimmed lamb cutlets; 1/4 cup (30g) dukkah; 250g punnet strawberries, quartered; 1/2 bunch mint, leaves shredded; 400g can chickpeas, rinsed, drained; 1 tbs white balsamic or white wine vinegar; Thick Greek-style yoghurt, to serve

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Dukkah-crusted lamb cutlets with strawberry couscous

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by Valli Little

delicious. team

Oct 03, 2015

Lamb cutlets and couscous with a surprise strawberry twist makes a quick, tasty meal.

1 1/2 cups (300g) instant couscous
1/4 cup (60ml) olive oil
12 French-trimmed lamb cutlets
1/4 cup (30g) dukkah
250g punnet strawberries, quartered
1/2 bunch mint, leaves shredded
400g can chickpeas, rinsed, drained
1 tbs white balsamic or white wine vinegar
Thick Greek-style yoghurt, to serve

Method

1.

Place the couscous in a large heatproof bowl, stir through 1 tbs oil and season.
2.

Add 1 1/2 cups (375ml) boiling water, cover and set aside for 5 minutes to absorb.
3.

Meanwhile, place remaining 2 tbs oil in a frypan over medium-high heat. Season the lamb and cook, in 2 batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and rest, loosely covered with foil, for 2 minutes. Press the lamb in the dukkah.
4.

Add berries, mint, chickpeas and vinegar to the couscous, then season and toss to combine. Serve with the lamb and yoghurt.