100 g Moroccan-flavoured couscous
4 lamb cutlets grilled
1 cup mixed marinated antipasto vegetables
1 tbsp currants
1 tbsp pine nuts toasted
- Prepare couscous, add in 1 cup mixed marinated antipasto vegetables and 1 tablespoon each currants and toasted pine nuts.
- Divide couscous between two plates and top with grilled lamb cutlets.