Step 1

Combine the parsley and sumac in a small bowl. Rub both sides of the cutlets with sumac mixture. Preheat a chargrill pan on medium-high. Spray both sides of cutlets with olive oil spray and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 2

Meanwhile, combine the mayonnaise, sour cream, green shallot, mint, lemon rind and lemon juice in a medium bowl.

Step 3

Divide couscous (see related recipe) among bowls. Top with cutlets and a dollop of mayonnaise mixture. Season with salt and pepper to serve.