Tastes Like Home: Lamb Cutlets with Couscous Salad

Updated / Wednesday, 18 Jul 2018 09:28

Lamb Cutlets with Apricot Barbecue Glaze,  Roast Vegetables with Couscous Salad & Harissa Style Dressing

By Catherine Fulvio

Apricot Barbecue glaze

  1. Whizz everything in processor to a purée and the glaze is ready. 

Lamb Cutlets

  1. Arrange lamb cutlets in a shallow dish. 
  2. Pour the glaze over them, turning the cutlets so that each cutlet gets a good coating. 
  3. Then cover, leave in cool place until time to cook.  The cutlets need 6 mins each side on the bar-becue if you like them rare. 
  4. Or if using the induction pan, seal in the juices of each side of the cutlets first.
  5. Then transfer to a baking tray. 
  6. Arrange all cutlets with glaze on to the tray. 
  7. Cover with tinfoil. 
  8. Bake in over at 200 degrees for 15 mins. 
  9. Turn off oven, leave to rest, while you make the roast veg & couscous.

Roast Vegetables with Couscous

  1. Chop up quantity of mixed Veg that you like, e.g. aubergines, courgettes, cherry tomatoes, mush-room, garlic, red onion, fennel, drizzle with olive oil, season with herbs.
  2. Bake in oven at 200 de-grees for 30 mins – keep turning them. 

Dressing for Couscous Salad

  1. Whisk all ingredients together in a bowl.
  2. Pour into serving jug. 


  1. Place couscous into heatproof bowl. 
  2. Then pour the boiling stock over it, add seasoning. 
  3. Cover and leave for 5 mins by which time it will have absorbed the stock and softened. 
  4. Meanwhile, cut the cheese into cube size pieces.
  5. To serve this dish, place the couscous into a large heatproof serving bowl. 
  6. Gently add the cheese into the couscous with a fork. 
  7. Arrange the roasted vegetables on top. 
  8. Next, arrange the salad leaves high on top of the roasted vegetables. 
  9. At the end, drizzle the dressing on top followed by a sprinkling of fresh herbs.
  10. Hand the rest of the dressing around separately.