Ingredients
- 2 tablespoons olive oil
- 1 capsicum (bell pepper diced)
- 5 spring onions (scallions, sliced finely)
- 1 whole lemon, zested
- 1/2 whole lemons (juiced and zested first, and juice 1/2)
- Salt (to taste)
- Pepper (to taste)
- 1 cup dry couscous
- 2 cups water (boiling)
- 1 tablespoon spice mix (moroccan blend)
- 600 grams lamb chops (4 forequarter lamb chops)
- Coriander (1/2 bunch, chopped)
- 2 teaspoons cumin
How to Make
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Step 1: Heat 1 tablespoon of oil in a heavy based frypan and add the capsicum and spring onions and cook for 2 minutes.
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Step 2: Add the lemon zest, salt and pepper and cook for 1 minute or until the capsicum is tender, set aside.
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Step 3: Place the couscous in a saucepan and add a good pinch of salt and pour over the boiling water and cover for 3 to 4 minutes and then fluff up the couscous with a fork.
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Step 4: Mix in the vegetables and lemon juice and set aside.
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Step 5: Combine the moroccon spice and cumin and coat the lamb.
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Step 6: Heat the rest of the oil in a heavy based frypan and on medium-high heat cook the lamb for 3 minutes on each side or until cooked to your liking and then set aside for 3 minutes to rest.
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Step 7: Serve the couscous on a large plater, topped with the lamb chops and coriander.
We hope you enjoy this recipe!
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