2 tbsp couscous
60 ml (¼ cup) freshly squeezed orange juice
Olive oil cooking spray
3 trim lamb cutlets, trimmed of fat
Freshly ground black pepper, to season
3 dried dates, finely chopped
2 tsp unsalted pistachios, finely chopped
3 tbsp chopped flat-leaf parsley
40 g drained roasted red capsicum strips, chopped
100 g green beans, trimmed, steamed, to serve
- Put couscous in a small heatproof bowl. Put orange juice in a small saucepan and bring to a simmer. Pour over couscous and stir to combine. Cover with a plate and set aside for 3-4 minutes or until liquid is absorbed.
- Meanwhile, preheat a chargrill plate on medium-high. Spray lamb with cooking spray and season with pepper. Add to chargrill and cook for 2 minutes on each side for medium, or until cooked to your liking. Transfer to a plate.
- Add dates, pistachios, parsley and capsicum to couscous. Stir to combine. Spoon onto a serving plate. Serve with lamb and beans.