2020-03-01 The Australian Womens Weekly Food

Sneak

peek

Healthy recipes for

those on the move.

NOW ON SALE, $34.99

People on the go want food packed with

nutrients and vitamins to keep them

going throughout the day. But these

‘super foods’ don’t have to be expensive,

fiddly to prepare or hard to find. Each of

the recipes in the new book, Healthy

Food Everyday, is packed with really

healthy ingredients available from your

local supermarket. It's an essential

cookbook for today's family lifestyles.

Available where all good books are

sold and at awwcookbooks.com.au

MOROCCAN SPICED LAMB
CUTLETS WITH QUICK

COUSCOUS SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

12 lamb cutlets (745g), French trimmed
2 tablespoons Moroccan seasoning
1 cup (200g) whole wheat couscous
¼ cup (60ml) extra virgin olive oil
1 teaspoon harissa paste
2 tablespoons lemon juice
2 wedges preserved lemon (80g), flesh
discarded, rind sliced thinly
½ cup fresh flat−leaf parsley,
chopped finely
400g can chickpeas, drained, rinsed
60g kale, leaves torn
extra virgin olive oil cooking spray

1 Line an oven tray with baking paper;

place lamb on tray. Sprinkle both sides

with Moroccan seasoning, cover and

stand for 10 minutes.

2 Meanwhile, place couscous and

1 tablespoon of the oil in a large bowl;

cover with 1 cup (250ml) boiling water,

stirring to separate the grains. Cover and

stand for 3 minutes; fluff grains with a fork.

3 Place remaining oil, harissa and lemon

juice in a screw−top jar; shake to combine.

Stir dressing through couscous with the

preserved lemon, parsley, chickpeas

and kale; season to taste.

4 Heat a non−stick frying pan over

high heat. Spray cutlets with oil; cook

for 4 minutes each side or until cooked

to your liking.

5 Serve lamb with couscous salad.

THENEWLAMB

CUTLETS

Needtojazzupthose

cutlets?Moroccan

seasoningis yoursecret

weapon,turningthem

intoa flavoursome

meal.

40 #THEWEEKLYEATS