Moroccan lamb with orange-walnut couscous
olive oil spray
8 lamb cutlets
1 tablespoon Moroccan seasoning
3/4 cup couscous
3/4 cup boiling water
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons chopped walnuts
1 orange, segmented, plus 2 teaspoons finely grated rind
4 cups chopped broccoli florets, steamed
4 cups chopped green beans, steamed
Total fat 16g
Saturated fat 5g
Dietary fibre 10g
1 Spray a grill pan with oil. Heat over a medium-high heat. Sprinkle both sides of lamb cutlets with seasoning. Cook lamb, turning, for 6-8 minutes or until cooked as desired.
2 Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains.
3 Add parsley, walnuts, orange segments and rind. Stir to combine. Stand for 1 minute. Serve with cutlets and steamed green vegetables.
Hanu de Jong
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