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
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
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.
Dress the Salad:
- In a separate bowl, mix together olive oil and lemon juice.
- Drizzle this mixture over the salad as a dressing and mix well.
Season:
- Season the salad with salt and pepper, bearing in mind that the chicken stock in the cous cous will already add saltiness.
Serve and Enjoy!
