Recipes
Harissa Lamb Chops with Couscous Salad
Harissa and lamb are a match made in heaven, if you haven’t tried it yet you can thank me later. What better way to cook lamb chops than on the BBQ which also adds that delicious BBQ flavor. Sticking with the middle eastern vibe this couscous salad pairs perfectly with the lamb and is full of fresh herbs and pomegranate seeds that gives it a nice pop. The perfect summer meal!
Prep Time:
1-2 hours
Cook Time:
30 mins
Servings:
4 servings
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
Marinade your lamb chops in your harissa paste, over night if possible but if not 1-2 hours is good (the longer the better ). Then bbq for about 15 minutes turning occasionally. Meanwhile prepare your salad by boiling some water and place your cous cous and chicken stock in a heat proof bowl then pour over enough water to cover the cous cous and place a lid (or plate) over the top to keep the heat in. Leave for about 5 minutes then fluff with a fork. Add in your drained chickpeas, chopped herbs, seeds from your pomegranate (you can do this by cutting it in half and hitting the outer skin with the back of a spoon and the seeds will pop out ), roasted red peppers and pistachios. Mix together your olive oil and lemon juice then drizzle over as a dressing and mix well.. Season with salt and pepper, go easy on the salt as the chicken stock from the cous cous will already be salty. Enjoy!
