Time for some tasty Tunisian food, Chef! Couscous is loaded with crispy greens, crunchy chickpeas, dried apricots & cooling mint. Topped with lipsmacking lamb, basted with butter and chermoula paste, and dollops of creamy yoghurt.
Tunisian Lamb Chop & Couscous
Tunisian Lamb Chop & Couscous
with crispy chickpeas & dried apricots
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chickpeas
- Couscous
- Dried Apricots
- Free-range Lamb Leg Chops
- Fresh Mint
- Green Leaves
- Low Fat Plain Yoghurt
- Pesto Princess Chermoula Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the chermoula. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
In a serving bowl, combine the Couscous, the green leaves, the Chickpeas, the apricots, the mint, a drizzle of olive oil, and add seasoning. Top with the lamb with all the pan juices and finish with dollops of yoghurt. Dig in, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the chermoula. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
In a serving bowl, combine the Couscous, the green leaves, the Chickpeas, the apricots, the mint, a drizzle of olive oil, and add seasoning. Top with the lamb with all the pan juices and finish with dollops of yoghurt. Dig in, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the chermoula. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
In a serving bowl, combine the Couscous, the green leaves, the Chickpeas, the apricots, the mint, a drizzle of olive oil, and add seasoning. Top with the lamb with all the pan juices and finish with dollops of yoghurt. Dig in, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the chermoula. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
In a serving bowl, combine the Couscous, the green leaves, the Chickpeas, the apricots, the mint, a drizzle of olive oil, and add seasoning. Top with the lamb with all the pan juices and finish with dollops of yoghurt. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Tunisian Lamb Chop & Couscous?
The preparation time for Tunisian Lamb Chop & Couscous with crispy chickpeas & dried apricots is between 15 and 20 minutes.
What is the total time required to make Tunisian Lamb Chop & Couscous with crispy chickpeas & dried apricots?
The total time required to make Tunisian Lamb Chop & Couscous with crispy chickpeas & dried apricots is between 20 and 25 minutes.
How many servings does Tunisian Lamb Chop & Couscous provide?
4 servings
What are the main ingredients in Tunisian Lamb Chop & Couscous?
Chickpeas, Couscous, Dried Apricots, Free-range Lamb Leg Chops, Fresh Mint, Green Leaves, Low Fat Plain Yoghurt, Pesto Princess Chermoula Paste
What is the nutritional information of Tunisian Lamb Chop & Couscous?
Calories: 896, Carbs: 56 grams, Fat: grams, Protein: 42.7 grams, Sugar: 12.5 grams, Salt: 211 grams
How do I prepare Tunisian Lamb Chop & Couscous?
LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the chermoula. Remove from the pan, season, and rest for 5 minutes. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway). TIME TO EAT: In a serving bowl, combine the couscous, the green leaves, the chickpeas, the apricots, the mint, a drizzle of olive oil, and add seasoning. Top with the lamb with all the pan juices and finish with dollops of yoghurt. Dig in, Chef!
What should be prepared from my kitchen to make Tunisian Lamb Chop & Couscous?
Chickpeas, Couscous, Dried Apricots, Free-range Lamb Leg Chops, Fresh Mint, Green Leaves, Low Fat Plain Yoghurt, Pesto Princess Chermoula Paste
How many calories does Tunisian Lamb Chop & Couscous have?
896 calories
How much fat content does Tunisian Lamb Chop & Couscous have?
grams
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