Prep time - 15 min
Cooking time - 15 min
Serves - 4

Ingredients

1cup dry couscous

12 Borrello lamb cutlets

2 tbsp fresh rosemary, finely chopped

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried chilli flakes

1 large lemon

2 large cloves garlic, finely sliced

6 tbsp olive oil

Salt and pepper

50g Kalamata pitted olives, diced

100g cherry tomatoes, diced

50g red onion, finely diced

80g yellow capsicum, diced

100g baby cucumbers, diced

40g sun-dried tomatoes, chopped

2 tbsp fresh mint, chopped

1handful fresh coriander, chopped

4 dollops natural yoghurt

Method 

Make the couscous by boiling a cup of water in a medium saucepan. Pour couscous into the boiling water and stir well. Put a lid on and take off the stove straight away. Keep the lid on for 10 minutes for the couscous to rehydrate.

In the meantime, place the lamb into a wide dish and sprinkle with rosemary, oregano, thyme and chilli flakes. Add 1tsp of lemon zest, garlic and 2 tbsp of olive oil. Use your hands to coat the cutlets in the oily mix then leave to rest on the bench. Once the couscous is ready, fluff it up with a fork then tip it into a large bowl and let it cool. Fry the lamb to your liking in a large pan with 2 tbsp of olive oil, then rest them on a plate. Make the salad by adding all the salad ingredients, mint, coriander and the juice of half a lemon into the couscous bowl. Drizzle with 2 tbsp of olive oil then season with salt and pepper. Gently mix until ingredients are evenly spread through. Cut the other half of the lemon into wedges. Serve lamb cutlets on top of couscous salad with a dollop of yoghurt and a wedge of lemon.