Moroccan Lamb Chops with Spiced Couscous
- Duration
- Cook Time
- Prep Time
- 6 ServingsServings
Ingredients
- 2 teaspoons paprika
- 1 Teaspoon dried oregano
- 1 teaspoon tumeric
- 1/2 Teaspoon garlic powder
- 1 1/2 teaspoons kosher salt, divided
- 1 lemon, juiced
- 12 lamb chops, about 4 pounds
- 1 teaspoon olive oil plus 1 tablespoon
- 1 zucchini, diced
- 1 small onion, peeled and diced
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 3/4 cup Water
- 2/3 cup whole wheat couscous
- 1/4 cup pine nuts
- 1/4 cup Golden raisins
Preparation
Preparation
- In a small bowl combine paprika, oregano, tumeric, garlic powder, 1/2 teaspoon salt and lemon juice and stir well. Pat lamb chops dry with a paper towel and place in a large resealable bag. Pour marinade into bag, seal and work around with your hands to cover lamb. Refrigerate for at least one hour or overnight.
- In a saucepan, heat 1 teaspoon olive oil. Add zucchini and onions and sauté 5 to 8 minutes or until onions are translucent. Stir in coriander and cinnamon and sauté 1 minute more. Add water and bring to a boil. Stir in couscous, pine nuts, raisins and remaining 1 teaspoon salt. Remove from heat and cover. Let sit 5 minutes and fluff with a fork before serving.
- To cook lamb chops, remove from refrigerator about 30 minutes before cooking. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add lamb and cook about 4 minutes per side for medium doneness.
