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Combine yoghurt, chutney, seasoning and coriander. Reserve half the mixture and set aside. Add lamb cutlets to the remaining half of mixture, toss to coat. Cover and place in the fridge for 30 minutes.
Meanwhile, place the couscous in a heatproof bowl. Pour the hot stock over the couscous while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in apricots, dates, pistachio nuts, coriander, mint and oil. Season to taste.
Heat a griddle plate or a BBQ over medium heat and cook half the cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside. Repeat with remaining cutlets.
Spoon couscous between serving plates, top with cutlets and drizzle with remaining yogurt mixture.
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