Ingredients
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
Method
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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.
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In a bowl, combine herbs, tomatoes and onion. Add couscous and mix together.
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Prepare dressing by combining oil, lemon juice, sugar and seasonings, and mix well. Pour over salad and gently toss to combine.
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Heat BBQ or pan on high heat. Lightly coat lamb cutlets with olive oil and season well.
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Cook for 2-3 minutes each side or to your liking. Remove from pan and rest.
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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.
