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  • The Australian Women's Weekly

    Fuss-free & delicious

    Nov 03, 2021 4 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR · STYLING by KATE BROWN and OLIVIA BLACKMORE

    Moroccan-spiced lamb cutlets and couscous salad

    SERVES 4 PREP + COOK TIME 25 MINUTES

    12 lamb cutlets
    2 tablespoons Moroccan seasoning
    1 cup (200g) whole wheat couscous
    ¼ cup (60ml) extra virgin olive oil
    1 teaspoon harissa paste
    2 tablespoons lemon juice
    2 wedges preserved lemon (80g), flesh discarded, rind sliced thinly
    ½ cup flat-leaf parsley, chopped finely
    400g can chickpeas, drained, rinsed
    60g kale, leaves torn extra virgin olive oil cooking spray

    1 Line an oven tray with baking paper; place lamb on tray. Sprinkle both sides with Moroccan seasoning, cover and stand for 10 minutes.

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