Lamb cutlets with fruited couscous

Instructions

Lamb

1 Place cutlets between plastic and flatten by banging with a rolling pin. Mix the remaining ingredients and brush over cutlets. Leave to stand for at least 10 minutes.

2 To cook cutlets, heat a heavy-based pan until very hot then brush surface with a little oil on a paper towel. Cook cutlets in two batches if necessary for about 2 minutes each side until browned on both sides. Serve immediately with fruited couscous.

Couscous

1 Place couscous in a bowl and add apricots. Pour over boiling chicken stock (instant or homemade) and leave to stand in a warm place for 6-10 minutes.

2 Meanwhile, spray oil in a non-stick medium-sized pan and heat over a moderate heat. Add currants and nuts and cook until currants have puffed up and nuts are light brown. Sprinkle in cumin, toss over heat for a few seconds then stir currant-nut mixture through couscous. Adjust seasoning if necessary and add herbs just before serving.