Name: Lamb cutlets with harissa drizzle and tabbouleh
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 1/2 cup cous cous; 3/4 cup chicken or vegetable soup; 1 pouch gourmet garden lightly dried parsley; 1 pouch gourmet garden lightly dried mint; 1/2 red onion, finely diced; 1 punnet cherry tomatoes, chopped; 2 tablespoon olive oil; 1 tablespoon lemon juice; 1/2 teaspoon sugar; salt and pepper, to taste; 1 pouch gourmet garden harissa finishing drizzle

Brought to you by Gourmet Garden

Ingredients

1/2 cup cous cous

3/4 cup chicken or vegetable soup

1 pouch gourmet garden lightly dried parsley

1 pouch gourmet garden lightly dried mint

1/2 red onion, finely diced

1 punnet cherry tomatoes, chopped

2 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon sugar

salt and pepper, to taste

1 pouch gourmet garden harissa finishing drizzle

Method

1.Bring stock to the boil, pour over couscous, and stir well. After the liquid has been absorbed (about 5mins), gently fluff the grains with a fork to separate. Set aside to cool.

2.In a bowl, combine herbs, tomatoes and onion. Add couscous and mix together.

3.Prepare dressing by combining oil, lemon juice, sugar and seasonings, and mix well. Pour over salad and gently toss to combine.

4.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.

5.Serve tabbouleh with lamb cutlets (2 to 3 per person). To finish simply Shake, tear and Drizzle Gourmet Garden Harissa Finishing Drizzle evenly over each serve of lamb.

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