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Ingredients

200g dried fruit medley
Zest and juice of 1 lemon, plus wedges to serve
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons sweet paprika
1/4 cup (60ml) olive oil
1/3 cup finely chopped flat-leaf parsley leaves, plus extra to garnish
1/3 cup finely chopped coriander leaves
12 French-trimmed lamb cutlets
1 1/4 cups (250g) couscous
Thick Greek yoghurt, to serve

Method

Step 1 In a bowl, stir the dried fruit with 1/4 cup (60ml) boiling water. Set aside for 10 minutes to plump.
Step 2 Place lemon zest and juice, spices, olive oil, half the parsley and half the coriander in a food processor, and process until combined. Coat cutlets in marinade, then set aside.
Step 3 Prepare the couscous according to packet instructions. Drain the dried fruit and toss through the couscous with the remaining herbs. Season with sea salt and freshly ground black pepper.
Step 4 Heat a chargrill pan, barbecue or frypan on high heat. Cook cutlets for
Step 5 1-2 minutes each side or until cooked as desired. Sprinkle cutlets with extra parsley and serve with the couscous, lemon wedges and thick Greek yoghurt.

Chermoula lamb cutlets with dried fruit couscous

How to make Chermoula lamb cutlets with dried fruit couscous

Ingredients

Method