Friday, 28 April 2017

Harissa Lamb Chops with Cous Cous

I had a sudden lusting for lamb while in the supermarket today.  Lamb isn't something I eat a lot of but there is something delicious about lamb with Middle Eastern and North African ingredients.

Harissa Lamb Chops - Serves 1


200g, 7oz Lamb chops (bone in)
1 rounded tsp Harissa paste

For the cous cous
30g, 1oz Dried easy cook cous cous
50g, 1.5oz Courgette (zucchini)
50g, 1.5oz Bell pepper (red, orange or red)
1 tsp Olive oil
50g, 1.5oz Cooked, drained chickpeas from a can (garbanzo beans)
1 medium sized tomato, diced
Seasoning to taste
Parsley to serve

A tbsp hummus to serve (optional)


Coat the lamb with the harissa paste and griddle the lamb until done to your liking.  While the lamb is griddling, warm a plate in a microwave.  When it's done, put on the warm plate and cover and leave to rest.

Chop the courgette and pepper and fry in the oil while the lamb is griddling.  When the courgette and pepper is browned add the chickpeas and warm through.

Add boiling water to the cous cous following pack instructions.  When everything is ready, drain off the cous cous if there's any water left and mix with the cooked warm vegetables and fold in the diced raw tomato then season to taste.  Plate the cous cous then top with the lamb, parsley and hummus if liked and serve.

There's something which is slightly wrong in a way about having chickpeas with hummus, it's a bit like wearing double denim but it is also kind of delicious.

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