Preparation Time: 30 Minutes
Cooking Time: approx. 15 Minutes
Serves: 4
Pour the couscous into a large bowl and pour over the boiling hot water. Cling film tightly and leave to stand for 20 mins.
Place a large frying pan on the stove and dry fry the cumin and crushed coriander seeds until you start receiving a pleasant aromatic smell. Now add the olive oil, turn heat down and toss in the pan your cooked diced carrot and cook for a few moments.
Add your garlic, cook for approx one minute then add your lemon juice plus zest. Turn the heat off.
Once cool, add all the carrots to your couscous. It is best to use a roasting fork to flake and mix the couscous because it will stick.
Add the chopped coriander, mint and spring onions and season with pepper mill.
Heat a grill pan up on your stove, season the lamb with pepper and grill on both sides for approx 12 to 14 mins. You can place them under a grill and do the same if you do not have a grill pan.
Have warm plates ready and spoon the couscous into the middle of each place. Place a lamb cutlet on top, then more couscous and then the second cutlet. Garnish with a sprig of mint or coriander and a drizzle of olive oil.
This is a great dish for an outside BBQ.
| Energy (kcals) | Protein (g) | Sodium (mmols) | Potassium (mmols) | Phosphate (mmols) |
|---|---|---|---|---|
| 364 | 19.7 | 2.6 | 10.5 | 203 |
Couscous is a great alternative to rice and potato, it is very easy to prepare and very low in potassium. When mixed with the coriander, mint and spring onions is very tasty and can be used to accompany salads and other meats.