Moroccan sensation - Lamb cutlets with almond tabbouleh

Ingredients:

Serves 6
100g cous cous
50g flaked almonds, roughly chopped
1 garlic clove, crushed
2 plum tomatoes, chopped
1 bunch of mint, chopped
1 lemon, halved
Olive oil
6 lamb cutlets

Method:

Put the cous cous in a bowl and pour over hot water a finger depth higher than the cous cous, wrap in cling film and leave to steam for about 10-15mins. Fluff up with fork then stir in the almonds, garlic, mint and tomatoes. Season with salt, pepper and lemon juice.

Brush the lamb cutlets with oil, season and grill or fry for 3 minutes on each side or until they are cooked how you like them.