Moroccan lamb cutlets with pea and lemon couscous

METHOD

1. Combine ras el hanout with almond meal, salt and pepper. Press cutlets into mix to coat. Cover and set aside for 15 minutes.
2. Meanwhile, heat oil in a saucepan over medium heat, add onions and garlic and cook, stirring for 3–5 minutes or until onion and garlic are soft but not coloured. Add couscous and chicken stock, bring to the boil, stirring. Add peas, lemon juice and zest, stir to combine. Remove from heat and stand for 5 minutes.
3. Spray a non-stick frypan with spray oil and heat over medium-high heat. Add lamb cutlets and cook for 2–3 minutes each side or until cooked through.
4. Serve the lamb with the couscous.

*Ras el hanout is made up of over 21 aromatic and rich spices. Its ancient meaning is ‘best of the shop’. It’s available in specialty spice shops and selected supermarkets.