Last Tuesday, I had one of those days that didn’t go to plan. I squeezed in a yoga class after work, only to end up staying longer to chat with a friend who really needed a listening ear. By the time I got home, I was tired, hungry, and not in the mood for anything complicated — but I still wanted something that felt nourishing and delicious.

This dish came together in no time. I cooked our From Basque With Love Italian Couscous and tossed it with rocket, sundried tomatoes, kalamata olives and a quick dressing. While that was happening, I pan-fried a few crumbed lamb cutlets — and just like that, dinner was sorted.

It’s wholesome, comforting, and packed with flavour — and best of all, it left me enough time to curl up with a glass of wine and a good book. If your weeknights are anything like mine, you’ll love this one.

SERVES: 6  PREP TIME: 10 min COOKING TIME: 10 min

Ingredients:

• 1 packet From Basque with Love Italian Couscous
• 2 tbsp butter
• 100 g sundried tomatoes, cut into strips if whole
• 75 g Kalamata olives (whole or pitted)
• 120 g rocket leaves
• 12 lamb cutlets
• 2 eggs, beaten
• Flour (for coating)
• Breadcrumbs (panko or regular, for coating)
• 5 tbsp olive oil
• Salt, pepper, parmesan and lemon to taste

Method

1. In a bowl, mix the entire packet of From Basque With Love Italian Couscous with an equal amount of boiling water and 2 tablespoons of butter. Swirl to combine, cover, and let sit for 5 minutes.
   
2. Meanwhile, season 12 lamb cutlets with salt and pepper.
   
3. Coat each cutlet in flour, dip in beaten egg, then press into breadcrumbs to coat well.
   
4. Heat 4 tablespoons of olive oil in a frying pan over medium-high heat. Fry the cutlets for about 3 minutes per side, or until golden and cooked to your liking.
   
5. Fluff the couscous with a fork. Stir through the rocket, sundried tomatoes, and kalamata olives. Drizzle with 1 tablespoon of olive oil and a squeeze of lemon.
   
6. Serve the couscous salad topped with crispy lamb cutlets and grated parmesan.

“Que aproveche — Spanish for ‘Bon Appétit!”