Preheat a barbecue or large non-stick frying pan over medium-high heat. Lightly rub the cutlets with oil. Season.
For the cous cours saled, place cous cous into a medium saucepan and add 2 cups of boiling water. Cover pan and simmer over low heat for 8-10 minutes, or until all water has been absorbed. Drain and transfer to a bowl. Add remaining ingredients and toss to combine.
Cook the cutlets for 1-2 minutes until moisture appears on one side. Turn cutlets over and cook for a further 1-2 minutes or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for a few minutes. Serve lamb cutlets with cous cous salad and lemon wedges.
Always bring meat to room temperature before cooking. Cooking time will depend on the thickness of your cutlets.
You can also add pitted green or black olives to this salad for an extra salty hit or chopped cucumber for a summery salad.
This salad makes a perfect next day lunch. Leftover meat can be finely sliced and added along with some shaved parmesan.