Grilled Lamb Cutlets with Mechouia Salad and Minted Couscous

Name: Grilled Lamb Cutlets with Mechouia Salad and Minted Couscous
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Tunisian
Ingredients: 2.5 pound lamb cutlets; 0.25 cup olive oil; 2 tablespoon lemon juice; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 1.5 teaspoon salt; 1 teaspoon black pepper; 2 red bell peppers (large); 2 green bell peppers (large); 2 tomatoes (large); 1 red onion (medium); 4 clove garlic (minced); 2 jalapeño peppers (deseeded, minced); 0.25 cup fresh parsley (chopped); 2 tablespoon capers (drained, chopped); 2 hard-boiled eggs (quartered for garnish); 16 ounce instant couscous; 3 cup water (hot); 0.25 cup fresh mint (chopped)

Tender lamb cutlets marinated in Tunisian spices, grilled to perfection, served alongside a smoky roasted vegetable Mechouia Salad and fluffy minted couscous.

Prep: 1 hr
Cook: 45 min
Total: 1 hr 45 min
Servings: 8
Cuisine: Tunisian
Difficulty: Hard
Cost: $8.29/serving

Dietary

Dairy-Free
Nut-Free
High-Protein

Ingredients

2.5 pound lamb cutlets
0.25 cup olive oil
2 tablespoon lemon juice
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
1.5 teaspoon salt
1 teaspoon black pepper
2 red bell peppers (large)
2 green bell peppers (large)
2 tomatoes (large)
1 red onion (medium)
4 clove garlic (minced)
2 jalapeño peppers (deseeded, minced)
0.25 cup fresh parsley (chopped)
2 tablespoon capers (drained, chopped)
2 hard-boiled eggs (quartered for garnish)
16 ounce instant couscous
3 cup water (hot)
0.25 cup fresh mint (chopped)

Instructions

For the lamb marinade, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, oregano, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish. Add the lamb cutlets, toss to coat, and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Prepare the Mechouia Salad: Preheat oven broiler to high. Core and quarter the red bell peppers, green bell peppers, and tomatoes. Peel and quarter the red onion. Place all vegetables on a large baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Broil for 15-20 minutes, turning occasionally, until skins are blackened and vegetables are tender. This may need to be done in batches.
Once cool enough to handle, peel the blackened skin from the bell peppers and tomatoes. Finely chop all roasted vegetables (peppers, tomatoes, onion) on a cutting board until they form a coarse mixture. Transfer to a bowl.
To the chopped roasted vegetables, add the minced garlic, minced jalapeño peppers, chopped fresh parsley, chopped capers, the remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine. Cover and set aside for flavors to meld.
Prepare the Minted Couscous: In a large heatproof bowl, combine the instant couscous with the hot water or vegetable broth. Stir in 1/2 teaspoon salt. Cover tightly with plastic wrap and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork, then stir in the chopped fresh mint.
While couscous steams, cook the lamb. Preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and discard any excess. Grill lamb cutlets for 3-5 minutes per side for medium-rare, or longer for desired doneness.
Let the grilled lamb rest for 5 minutes before serving. Serve the grilled lamb cutlets alongside generous portions of the Mechouia Salad and Minted Couscous. Garnish with hard-boiled egg quarters, if desired.

Notes

To intensify the smoky flavor of the Mechouia Salad, you can char the vegetables directly over an open flame on a gas stove or grill before chopping. Leftovers of the Mechouia salad and couscous store well in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 480
Protein: 45.2 g
Carbohydrates: 40.5 g
Fat: 16.8 g
Fiber: 7.1 g
Sodium: 650 mg
Saturated Fat: 6.5 g
Sugar: 5.1 g
Cholesterol: 125 mg