Ingredient
Ingredients:Marinated Lamb Cutlets:
2 teaspoons chopped chilli
1 teaspoon paprika
1 clove garlic, crushed
2 tablespoons chopped parsley
2 teaspoons ground cumin
1 tablespoon olive oil
1 tablespoon lemon juice
8 lamb cutlets, fat trimmed
Couscous:
1 cup couscous
1 cup (250mL) water
40 g (2 tablespoons) Flora pro-activ spread
2 tablespoons pine nuts
2 tablespoons chopped dried apricots
1/2 cup coriander leaves
To serve:
4 cups broccoli florets, steamed
Method
Preparation Time 35 minutes
Cooking Time 20 minutes
1. Marinated Lamb Cutlets: Combine marinade ingredients in a bowl and mix well. Add the cutlets and coat well. Cover, refrigerate and allow to marinate for at least 30 minutes. Grill or barbecue until lamb is cooked.
2. Couscous: Bring water and Flora pro-activ to the boil. Add couscous, remove from heat, cover and stand for 5 minutes. Fluff with a fork and stir through pine nuts, apricots and coriander.
3. To serve: Place cutlets on a bed of couscous and serve with steamed broccoli.
This recipe is brought to you by Flora. If you are on a calorie or fat controlled diet, please check the nutritional value of each recipe in the recipe PDF.
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