Balsamic Cutlets with Couscous Salad

• 1/2 cup KRAFT Balsamic Italian Dressing
• 12 lamb cutlets, trimmed
• Couscous Salad
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 2 cups chicken or vegetable stock
• 1 red capsicum, diced
• 1 zucchini, diced
• 1 small eggplant, diced Safeway 1 ea For $1.28 thru 02/09
• 1 1/2 cups instant couscous
• 1/3 cup KRAFT Balsamic Italian Dressing, extra
• 2 tablespoons finely chopped flat-leaf parsley

1. Pour dressing over the lamb and allow to marinate for at least 30 minutes.
2. Heat oil in a saucepan and saute onion and garlic until lightly browned.
3. Add vegetables and cook for 2 minutes or until just tender.
4. Add stock, bring to boil, then reduce heat to simmer and add couscous.
5. Turn off heat, loosen with a fork and allow to stand, covered, for 5 minutes until couscous is tender and plump.
6. Remove the lamb from the marinade and chargrill or bbq the lamb for 5-8 minutes or until cooked to your liking.
7. Stir through the extra dressing and parsley and spoon onto a serving platter, top with the cutlets.
8. Serve immediately.

italian dressing, lamb cutlets, couscous salad, olive oil, onion, clove garlic, chicken, red, zucchini, eggplant, instant couscous, italian dressing, flatleaf parsley

Taken from www.kraftrecipes.com/recipes/balsamic-cutlets-couscous-salad-103571.aspx (may not work)