Recipes

Harissa Lamb Chops with Couscous Salad

Harissa and lamb are a perfect pairing for a delightful meal. Cooking lamb chops on the BBQ adds a delicious flavor. This couscous salad with fresh herbs and pomegranate seeds complements the lamb well. The ideal summer dish!

A easy dish that all the kids will love! The flavours and colours add a burst of culinary delight in every bite!

Prep Time:

1-2 hours

Cook Time:

30 mins

Servings:

4 servings

Tags:

Lamb , Summer

Ingredients

4 Tbsp Harissa paste (check out our recipe for home made harissa )

500g Lamb Midloin Chops

1 cup Couscous

1 tspn Chicken stock powder

1 tin Drained chickpeas

1 Pomegranate

1 jar roasted red peppers drained and sliced

½ cup packed fresh chopped herbs ( I did a mix of parsley, coriander and mint )

¼ cup crushed pistachios

3 Tblspns olive oil

Juice of 1 lemon

Salt/ pepper

Cooking Instructions

Marinate the Lamb Chops:

Coat the lamb chops generously with harissa paste.
Marinate overnight for the best flavour, but if short on time, 1-2 hours will suffice.

Cook the Lamb Chops:

BBQ the marinated lamb chops for about 15 minutes, turning them occasionally to ensure even cooking.

Prepare the Cous Cous:

Boil water in a kettle or pot.
Place cous cous and a bit of chicken stock in a heatproof bowl.
Pour enough boiling water over the cous cous to cover it completely.
Cover the bowl with a lid or plate to trap the heat and let it sit for about 5 minutes.
After 5 minutes, fluff the cous cous with a fork.

Make the Salad:

Add drained chickpeas, chopped herbs, seeds from the pomegranate, roasted red peppers, and pistachios to the cous cous.
To extract pomegranate seeds, cut the fruit in half and hit the outer skin with the back of a spoon.