Dukkah crusted lamb cutlets with strawberry couscous

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How to make Dukkah crusted lamb cutlets with strawberry couscous

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:10
  • Total Time : 0:15

Ingredients

  • 1 1/2 cups (300g) instant couscous
  • 1/4 cup (60ml) olive oil
  • 12 French-trimmed lamb cutlets
  • 1/4 cup (30g) dukkah
  • 250g punnet strawberries, quartered
  • 1/2 bunch mint, leaves shredded
  • 400g can chickpeas, rinsed, drained
  • 1 tbs white balsamic or white wine vinegar
  • Thick Greek-style yoghurt, to serve

Method

  • Step 1 Place the couscous in a large heatproof bowl, stir through 1 tbs oil and season.
  • Step 2 Add 1 1/2 cups (375ml) boiling water, cover and set aside for 5 minutes to absorb.
  • Step 3 Meanwhile, place remaining 2 tbs oil in a frypan over medium-high heat. Season the lamb and cook, in 2 batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and rest, loosely covered with foil, for 2 minutes. Press the lamb in the dukkah.
  • Step 4 Add berries, mint, chickpeas and vinegar to the couscous, then season and toss to combine. Serve with the lamb and yoghurt.

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