POUR dressing over the lamb and allow to marinate for at least 30 minutes.

HEAT oil in a saucepan and sauté onion and garlic until lightly browned. Add vegetables and cook for 2 minutes or until just tender. Add stock, bring to boil, then reduce heat to simmer and add couscous. Turn off heat, loosen with a fork and allow to stand, covered, for 5 minutes until couscous is tender and plump.

REMOVE the lamb from the marinade and chargrill or bbq the lamb for 5-8 minutes or until cooked to your liking. Stir through the extra dressing and parsley and spoon onto a serving platter, top with the cutlets. Serve immediately.