Yoghurt-marinated lamb cutlets with fruity couscous

Method

• 1
  Kids’ task: Place half the yoghurt in a shallow glass or ceramic bowl. Add chutney, cumin and 1 tablespoon of coriander. Stir well. Add the lamb cutlets and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
• 2
  Meanwhile, place the couscous in a medium heatproof bowl. Place stock in a small saucepan, cover and bring to the boil over high heat. Pour the hot stock over the couscous, while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
• 3
  Kids’ task: Add the apricots, currants, almonds and remaining coriander to the couscous. Use the fork to combine.
• 4
  Heat oil in a large non-stick frying pan over medium heat and cook half the cutlets for 2-3 minutes each side or until just cooked. Transfer to a plate, cover loosely with foil and set aside. Repeat with remaining cutlets.
• 5
  Kids’ task: Divide the couscous among serving plates and top with the cutlets. Serve with the remaining yoghurt.