Serves 1
115g couscous
2 or 3 lamb cutlets, French-trimmed
salt and pepper
1 teaspoon ground cumin
evoo
½ red onion, finely sliced
a sprig of fresh thyme, leaves picked and chopped
¼ of a fresh red chilli, de-seeded and finely chopped
2 ripe tomatoes, chopped
1 handful of fresh flat-leaf parsley
juice of 1 lemon
1 small tub of hummus
Get your frying pan hot.
Place couscous in a bowl and just cover with boiling water.
With the palm of your hand bash cutlets to flatten them.
Dust on both sides with salt, pepper, cumin and add with a little olive oil to the pan.
When cutlets have browned on one side, turn them, adding the onion, thyme and chilli and moving the ingredients around so they cook evenly for the next couple of minutes.
Finely chop the tomatoes and parsley and mix into the couscous with a good lug of olive oil and a squeeze of lemon.
Season carefully to taste.
Serve the couscous with lamb and onions on top, followed by a big spoon of hummus.
No comments:
Post a Comment