Italian couscous with herbed lamb

Serves: 2 people
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
4 portions of lamb cutlets (200g each approx.)
100g of our Italian couscous
4 tablespoon olive oil
80g haloumi cubed
60g rocket
1 tablespoon red wine vinegar
2 tablespoon whole grain mustard
4 cloves of garlic
4-5 sprigs of thyme
1 teaspoon salt and pepper
Handful crushed pecans

Method:
Place couscous in a heat proof bowl and add equal amounts of boiling water and a little olive oil or butter. Cover and set aside. Fluff couscous with fork after 5 minutes.

Add 1 tablespoon mustard, red wine vinegar, 1 tablespoon olive to a small bowl and mix. Season with salt and pepper and set aside.

Add remaining olive oil to a frying pan along with thyme, garlic and remaining mustard. Add lamb cutlets and cook for 4 minutes on each side for medium rare or until cooked to your liking. Set aside. Sear haloumi in same pan.

Pour over vinaigrette over salad leaves, haloumi, pecans and toss with couscous. Serve with lamb cutlets.

Shop all the ingredients from Coles, Aldi, Woolworths, North Lakes Quality Meats, Santoshi Spice Market and Hanaromart Asian Grocery.