Ingredients
1 tsp. ground cumin
1 tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground black pepper
1 tbsp. olive oil
8 lamb cutlets
¾ cup couscous
¾ cup boiling water
½ cup fresh parsley; finely chopped
1 tbsp. walnuts; chopped
1 orange; segmented
2 tsp. finely grated orange rind
3 tbsp. dried apricots; chopped
2–3 large aubergines; sliced lengthways in 5 mm slices
Olive oil, for coating aubergines
Method
Mix cumin, ginger, cinnamon, coriander, cayenne pepper and black pepper together to form a rub.
Season both sides of lamb cutlets with the above spice mix.
Pour olive oil into a pan on medium-high heat. Cook lamb, turning, for 6–8 minutes. or until cooked as desired.
Meanwhile, place couscous in a bowl and add the boiling water. Cover and allow the couscous to stand for 5 minutes. Stir with a fork to separate grains.
Heat a griddle pan and coat sliced aubergines with oil and grill on a skillet or griddle pan. Turning once until soft or slightly charred.
Add the parsley, walnuts, orange segments, rind and apricots to the couscous. Stir to combine. Stand for 1 minute.
Serve the couscous with cutlets and grilled aubergines.
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