Serves: 4

Cooking time: 30 minutes

Ingredients

• 2 tsp olive oil
• 6-8 lamb chops or cutlets
• 300g couscous
• 1 vegetable stock cube
• 1 carrot
• ½ red onion
• 1 handful fresh parsley
• 1 handful fresh coriander
• Zest and juice of 2 lemons
• 50 g toasted seeds or nuts 
• 50 g  dried fruit either cranberries or raisins
• 130g baby leaf spinach
• ½ tsp honey
• 4 tsp olive oil
• 2 tsp Balsamic vinegar
• 1 handful cherry tomatoes

Method

1. Heat the oil a large frying pan over a medium-high heat. Season the lamb with salt and pepper and lemon zest and cook for 3-5 minutes on each side (longer if you like your meat well done). After flipping, squeeze the juice of one lemon over top of the lamb chops. Once the lamb is cooked, set aside covering with tinfoil to keep warm.

2. Cook the couscous according to the pack instructions using hot vegetable stock instead of plain water.
   
   

2. Finely dice the onion and grate the carrot. Roughly chop the fresh herbs. Mix the couscous, toasted nuts, herbs, dried fruit, carrot, and red onion. Dress with a swig of olive oil and the juice of a lemon. Taste and season with salt and pepper.
   

4. Prepare a quick salad with the baby spinach leaves, cherry tomatoes and dressing. Prepare a quick dressing in a jar by mixing the honey, balsamic vinegar olive oil, salt and pepper. 

5. Divide the lamb chops, couscous and salad amongst the plates. 

6. Kids meal