Coastal lamb Moroccan cutlets on olive couscous salad | New World

Ingredients

• 10-12 Coastal Lamb cutlets, frenched
• 2 tablespoons ras-el-hanout
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons minced garlic
• ½ cup oil (extra virgin olive oil is nice here)
• 1½ cups instant couscous
• 2 oranges
• 20-24 black olives, stoned
• ½ cup finely chopped fresh parsley
• ¼-½ cup finely chopped dried apricots or glace quince
• 1 teaspoon honey or sugar
• 1 teaspoon each cardamom, cinnamon, cumin, coriander and sale
• 2 teaspoons ground paprika
• ½ teaspoon ground allspice
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon caster sugar