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Moroccan marinated lamb cutlets with citrus couscous


  • Process the vegie oil, herbs, spices and soy with 1 heaped tspn harissa, the honey, seasonings and lemon juice. Set aside.
  • Then combine the yoghurt with about ½ tspn harissa and 1 tbsp chopped coriander, and also set aside.
  • Transfer the marinade to a large bowl and toss the cutlets until well coated. Then set aside for 20 mins, turning a couple of times.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Then place the cutlets with any marinade into a heavy-bottomed baking tray and cook in the oven for about 10-12 mins (or barbecue or grill).
  • Gently bring the orange juice, cinnamon and olive oil to the boil in a heavy-bottomed pot. Then pour over the couscous and raisins in a bowl and mix well. Cover with clingwrap and set aside for 5 mins, before adding the butter and fluffing up with a fork.
  • To serve, mound the couscous on individual plates and top with the cutlets, a sprinkling of the cooked marinade and the yoghurt.


  • ½ cup vegetable oil
  • 1 cup fresh soft herbs, eg. coriander, basil, parsley
  • ½ tspn ground turmeric
  • ½ tspn ground cumin
  • a good splash of soy sauce
  • harissa (or sambal oelek)
  • 1 heaped tspn honey
  • sea salt & freshly ground pepper
  • juice of ½-1 lemon
  • ½ cup Greek yoghurt
  • 1 heaped tbsp extra chopped coriander
  • 12-16 lamb cutlets
  • 1 cup fresh orange juice
  • 1 tspn ground cinnamon
  • 2 tbsp extra virgin olive oil
  • 1 cup instant couscous
  • 2 tbsp raisins
  • 2 good dollops soft butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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