Moroccan lamb cutlets

Ingredients
* 12 Frenched lamb cutlets
* 1 tbs Masterfoods Moroccan seasoning mild
* 1 cup (190g) San Remo couscous
* 1 1/2 cups (230g) frozen Birds Eye minted baby peas
* 2 tsp vegetable stock powder
* 1 lemon, rind finely grated

Method
1. Sprinkle the lamb generously with Moroccan seasoning. Cover and set aside for 15 minutes. Spray a non-stick frying pan with oil and heat over a medium-high heat. Add the lamb cutlets and cook for 2-3 minutes each side or until cooked through.
2. Meanwhile place the couscous, peas and stock powder in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and stand for 10 minutes. Use a fork to separate grains. Stir in the lemon rind.
3. Serve the lamb cutlets with couscous.

Notes & tips
* WOOLWORTHS EXPERT TIP: "Lemons should be firm, heavy for their size and have thin, smooth skin. When ripe they should have a pleasant fragrance." Ray Butcher, Business Manager, Produce