8-10 Lamb Cutlets
½ cup Couscous
¾ cup Stock (chicken or vegetable)
1 Bunch of Parsley (or 1 sachet Gourmet Garden Lightly Dried Parsley)
1 Bunch of Mint (or 1 sachet Gourmet Garden Lightly Dried Mint)
1 Punnet Cherry Tomatoes, chopped
2 tbsp Olive Oil
1 tbsp Lemon Juice
1/ tsp Sugar
1 Gourmet Garden Harissa Finishing Drizzle
Salt & Pepper
Bring stock to the boil, pour over couscous, and stir well. After the liquid has been absorbed (about 5 mins), gently fluff the grains with a fork to separate. Set aside to cool.
In a bowl, combine herbs, tomatoes and onion. Add couscous and mix together.
Prepare dressing by combining oil, lemon juice, sugar and seasonings, and mix well. Pour over salad and gently toss to combine.
Heat BBQ or pan on high heat. Lightly coat lamb cutlets with olive oil and season well.
Cook for 2-3 minutes each side or to your liking. Remove from pan and rest.
Serve tabbouleh with lamb cutlets. To finish simply Shake, Tear and Drizzle Gourmet Garden Harissa Finishing Drizzle over lamb.
This recipe was supplied by Gourmet Garden.