Lamb cutlets with pearl couscous salad
Dinner made easy! This super delicious Birds Eye Pearl Couscous with Chick Pea salad served with dukkah crusted lamb cutlets is on the table in no time
- 5 mins preparation
- 12 mins cooking
- Serves 2
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Ingredients
- 4-6 lamb cutlets
- 1/4 cup dukkah
- 1 tablespoon oil
- 400 gram packet frozen Birds Eye Steam Fresh Plus Pearl Couscous with Chick Peas
- 100 gram feta
- fresh parsley leaves, for garnish
Method
- 1Coat lamb with dukkah on both sides. Heat oil in a large frypan over medium high heat. Cook lamb chops for 3-4 minutes on both sides or until cooked to your liking. Remove from pan, cover and set aside to rest.
- 2Cook Birds Eye Pearl Couscous following packet directions. Spoon couscous onto serving plates, crumble over feta and garnish with parsley. Place lamb onto serving plates and serve immediately.
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