Cajun lamb & couscous

Ingredients (serves 2)

• 4 lamb cutlets
• ½ tsp Cajun spice
• 1 cup cous-cous
• ½ chicken or vegetable stock cube dissolved in ½ cup hot water
• ½ cup dried cranberries
• ½ cup finely chopped fresh baby spinach

Method
Season lamb with Cajun spice. Cook cutlets on a hot barbecue for a few minutes each side, then remove and rest for 5 minutes.

Meanwhile, place cous-cous in bowl and add water with dissolved stock cube. Set aside for 5 minutes or until all the liquid has been absorbed. Use a fork to separate the grains and make the cous-cous light and fluffy. Add cranberries and spinach to cous-cous and mix together. Serve with lamb.