Moroccan lamb cutlets on olive couscous salad
Create this sensational couscous salad by rubbing couscous with finely chopped, meaty black olives and fresh, gutsy marjoram. The couscous remains light and fluffy - making a perfect base for the ras-el-hanout-spiced lamb cutlets.
- 20 minutes
- 10 minutes
Mums tomato sauce
6x 200ml bottles
Greek Lamb Stew
Makes 20 pieces
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