Name: Dukkah-crusted Lamb Cutlets With Strawberry Couscous Recipe
Total time: 15 min
Yield: 4
Cuisine: Greek

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Lamb cutlets and couscous with a surprise strawberry twist makes a quick, tasty meal. 

How to make Dukkah-crusted Lamb Cutlets With Strawberry Couscous Recipe

Warren Mendes

Crawler

Greek

<p>Lamb cutlets and couscous with a surprise strawberry twist makes a quick, tasty meal. </p>

Non Vegetarian

Instant couscous

Olive oil

French trimmed lamb cutlets

Dukkah

Punnet strawberries,  quartered

Mint,  leaves shredded

Can chickpeas,  rinsed,  drained

White balsamic or white wine vinegar

Place the couscous in a large heatproof bowl, stir through 1 tbs oil and season.

step 1

Add 1 1/2 cups (375ml) boiling water, cover and set aside for 5 minutes to absorb.

step 2

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 3

Add berries, mint, chickpeas and vinegar to the couscous, then season and toss to combine. Serve with the lamb and yoghurt.

step 4

Taste