Aussie BBQ Lamb & Spicy Radish Couscous

Juicy BBQ lamb cutlets served over fluffy couscous with roasted vegetables, finished with a bold topping of Purple Radish Microgreens. A crowd-pleasing Aussie dinner.

Ingredients

• 4 lamb cutlets
• 1 cup couscous
• 1 cup boiling vegetable stock
• 1 zucchini, diced
• 1 red onion, cut into wedges
• 1 red capsicum, diced
• 20g Nim Greens Purple Radish Microgreens
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp lemon juice
• to taste salt and pepper

Method

1. 1

   Preheat BBQ or grill pan to high heat. Rub lamb cutlets with 1 tbsp olive oil, cumin, paprika, salt and pepper.

2. 2

   Toss zucchini, onion and capsicum with remaining olive oil, salt and pepper. Grill vegetables for 8–10 minutes, turning occasionally, until charred and tender.

3. 3

   Grill lamb cutlets for 3–4 minutes each side for medium. Rest for 3 minutes.

4. 4

   Place couscous in a heatproof bowl. Pour over boiling stock, cover with a plate and stand for 5 minutes. Fluff with a fork and stir through lemon juice.

5. 5

   Spoon couscous onto plates. Top with grilled vegetables and lamb cutlets.

6. 6

   Finish with Nim Greens Purple Radish Microgreens and serve immediately.