Lamb with Coucous

*Lamb with Coucous*
Serves 4

Tasty lamb cutlets with a delicous houmous dressing, served on a tasty bed of couscous!

8 lamb cutlets
2 TBS olive oil
the juice of one lemon
1 TBs fresh thyme leaves

For the couscous:
250g of coucous (a generous half pound)
400g tin of chickpeas (2 cups garbanzo beans)
6 TBs pinenuts, toasted
4 small tomatoes roughly chopped
small bunch flat leaf parsley, finely chopped
3 TBS extra virgin olive oil
the juice of one lemon

For the dressing:
200g tub of prepared houmous (about a cup)
200g tub of no fat Greek Yoghurt (about a ciup)
the juice of 1/2 lemon
1/2 bunch of fresh mint leaves, finely chopped

Preheat your grill to high.  Place the cutlets into a shallow dish with the oil, lemon juice and thyme.  Turn to coat.  Set aside.

Place the couscous into a bowl.  Cover with boiling water.  Leave to set for 10 minutes, or until all the water is absorbed.  Fluff up with a fork and stir in the drained chickpeas, pinenuts, tomatoes, cucumber, parsley, oil and lemon juice.  Mix well. 

Whisk together the dressing ingredients in a bowl.  Set aside.

Place the lamb cutlets onto an oiled grill pan.  Place under the heated grill and cook for 3 to 4 minutes on each side, or until cooked to your liking.

To serve, pile the coucous onto plates, placing two cutlets on top of each and spooning on a bit of the dressing.  Pass the remainder of the dressing at the table.