Dukkah lamb with smashed chickpeas and couscous

This dukkah lamb with smashed chickpeas and jewelled couscous recipe is packed with colour and delicious flavours. It’s perfect for casual entertaining or a relaxed family meal.



Note: + 5 mins standing, 5 mins resting & 15 mins cooling time



  • 1 1/2 cups (300g) couscous
  • 1/2 cup (65g) dried cranberries, chopped
  • 200g fetta, crumbled
  • 2 tbs coarsely chopped pistachios
  • 1/4 cup chopped mint
  • 1/3 cup (80ml) lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 400g can chickpeas, rinsed, drained
  • 1/2 tsp sumac or ground cumin
  • 2 tbs pistachio dukkah
  • 12 Coles Australian Lamb Cutlets
  • 100g green beans, trimmed, steamed



Prepare the couscous in a medium heatproof bowl following packet directions. Use a fork to separate the grains. Set aside for 15 mins to cool. Add the cranberries, fetta, pistachio, mint, half the lemon juice and half the oil and stir to combine.


Place the chickpeas, remaining lemon juice, remaining oil and 1 tbs water in a food processor and process until almost smooth. Sprinkle with sumac or ground cumin. Season.


Place the dukkah on a large plate. Add lamb to the dukkah and press to lightly coat. Heat a barbecue grill or chargrill on medium. Cook the lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 3 mins.


Transfer the couscous mixture to a serving platter. Top with lamb and green beans. Serve with the chickpea mixture.

Serve with mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.