Step 1

Place beetroot and half the vinegar in a bowl and stir to combine. Place carrot, remaining vinegar and half the oil in a separate bowl and stir to combine.

Step 2

Place currants and orange juice in a bowl. Set aside for 10 minutes to soak.

Step 3

Meanwhile, place water in a medium saucepan over high heat. Bring to the boil. Remove from heat. Add couscous and lemon juice. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.

Step 4

Transfer couscous to a bowl and set aside for 5 minutes to cool. Add carrot mixture, currant mixture, parsley, almonds and remaining oil, and stir to combine.

Step 5

Spray lamb cutlets lightly with olive oil spray. Sprinkle both sides of lamb with sumac. Heat a heavy-based frying pan over medium-high heat. Add lamb and cook for 3 minutes each side for medium or until cooked to your liking.

Step 6

Divide the couscous and beetroot salads among serving dishes. Top with lamb and serve with lemon wedges.