Crafty Meals – easy recipes for healthy meals

Lamb Cutlets with Couscous Salad
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
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Ingredients
1 1/2 teaspoons hot piri piri seasoning.
2 teaspoons lemon rind, grated finely.
1/4 cup lemon juice.
2 cloves, garlic, crushed.
8 lean lamb cutlets.
Canola cooking spray.
1 cup couscous.
1 cup frozen sliced green beans.
1 cup boiling water.
2 green onions, sliced thinly.
1 red capsicum, sliced.
420 gram can four bean mix, drained, rinsed.
1/4 cup French olive oil vinagrette.

Method
To a large shallow glass or ceramic dish, add seasoning, lemon rind, lemon juice and garlic. Stir to combine.
Add lamb and turn to coat.
Cover and chill for 15 minutes.
Place couscous and green beans in a bowl and add boiling water.
Cover and stand until liquid has been absorbed. Stir with a fork to separate the grains.
Add onion, capsicum, bean mix and vinagrette and toss to combine.
Heat a barbecue grill over medium-high heat and spray with oil.
Cook lamb for 4 minutes on each side for medium, or until cooked as desired.
Cover with foil and allow to rest for 2 minutes.

Serving
Serve lamb with couscous salad.

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