Serves 6
Ingredients:
2 298-gram cans chicken broth
2 tablespoons honey
1 tablespoon lemon juice
mixed herbs (1/2 teaspoon eacn 01 rosemary, basil and thyme)
1/8 teaspoon cinnamon
1/2 cup raisins
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups couscous
6 lamb chops
2 tablespoons olive oil, plus additional for browning chops
1/2 teaspoon cumin powder
1/2 teaspoon oregano powder
3 cloves garlic, minced
Method:
In a soup pan or casserole, heat chicken broth. Add honey, lemon juice, mixed herbs, cinnamon and raisins.
Season with salt and pepper. Bring to a boil. Add couscous and turn off heat.
Allow couscous to cook and absorb the broth.
Meanwhile, marinate lamb chops in olive oil, cumin powder, oregano, garlic, salt and pepper for 30 minutes to 1 hour.
Heat olive oil in a frying pan. Brown chops for about 3 minutes each side or until desired doneness.
Place prepared couscous in a large serving bowl or platter. Top with browned Iamb chops.
 |
| Lamb Couscous Recipe |
