What's for lunch?: Spiced lamb cutlets with couscous salad
Immerse yourself in the aromatic blend of spices that perfectly complement the succulent lamb cutlets for your Sunday lunch.
Ingredients
- 8 French-trimmed lamb cutlets
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- 1 red onion, halved, thinly sliced
- 1 red capsicum, deseeded, thinly sliced
- 1 yellow capsicum, deseeded, thinly sliced
- 1 lemon, rind finely grated, halved
- 150g (3/4 cup) couscous
- 185ml (3/4 cup) boiling water
- 1 bunch fresh coriander, top leaves torn off
- 400g can chickpeas, rinsed, drained
- 90g (1/3 cup) Greek-style yoghurt
- 2 tsp harissa paste
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