Combine the cumin, coriander, paprika, tumeric, cinnamon, parsley, lemon zest, two cloves of garlic and cracked pepper to taste. Add olive oil and stir to form a paste. Rub the paste into the lamb cutlets and allow to marinate.
Cook the lamb cutlets on a moderate-high heat. In the meantime, cook the onion and remaining garlic and set aside.
Place the couscous and 3 cups of boiling water in a large bowl and cover for 5 minutes. Slice the tomatoes into wedges.
Combine the couscous, onion, spinach leaves, tomato and feta, and mix. Serve immediately with the lamb cutlets.
Originally Submitted
12/7/2010
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