1. Place lamb cutlets in a Mari Bag and add 150g of Major Moroccan Mari Base. Massage lightly, seal and place in a refrigerator for a minimum of 2 hours.

2. Cook lamb on heated griddle until browned on both sides and cooked as desired.

3. Make couscous as directed on packet and stir in 25g of Major Moroccan Mari Base.

4. Put couscous in a ring in the centre of a plate and place 3 lamb cutlets (bone side up) round the sides.

5. Sprinkle with cumin seeds, serve with a red wine jus and the baba ghanoush.