Grilled Lamb Chop with Moroccan Couscous

As you know by now, I grew up in Africa (DRC, Kinshasa) and I love to try other African cuisines. I have never been to Morocco but it’s definitely on my travel list. Moroccan food is a bit different to Central African cuisine. It’s basically a mixture of Arab and Mediterranean cuisines with a twist of sub-Saharan influence. Today I made couscous which is a staple – main dish in Morocco which is usually served with meat. I think what we (Central Africa and North Africa) have in common is the fact that we eat a lot of red meat. Some examples will be – goat (my favorite), beef, lamb, mutton and chicken. I served my couscous with grilled lamb chops. Another thing I love about Moroccan cuisine is the fact that they have so many spices and herbs which is perfect for seasoning. Whether you’re planning a weeknight dinner, weekend meal, or specials to dine with friends, try this delicious grilled lamb chop recipe paired with samosa and Moroccan couscous.

Ingredients

For the couscous

• 1 1/2 cup of couscous
• 2 cups of water 
• 3 springs onions (chopped) 
• 1/2 of red onion (diced) 
• 1 cup of corn (can) 
• 1 cup of cranberries 
• 1/2 cut of carrots (shredded) 
• 1 glove of garlic (minced) 
• 1/2 cup of mint leaves (chopped) 
• Salt and pepper to taste

Couscous dressing 

• 2 tbsp of honey
• 2 tbsp of red wine vinegar
• 2 tbsp of olive oil

For the lamb chops 

• 6-8 lamb chops
• 1 tbsp fresh rosemary chopped
• 1 tbsp fresh thyme chopped
• 3-4 cloves garlic minced or puree 
• 2-3 tbsp olive oil
• 1 tsp of onion powder
• Salt and pepper

Preparation method

Couscous – Instructions

1. Put the couscous in a bowl, add 1tbsp oil, add the water, cover and soak for 15-20 min.
2. Using a fork fluff up the couscous and set aside.
3. On a pan, heat oil. Once hot, add garlic and cook for 1 minute until fragrance is released.
4. Add onions, cook for 2 minutes then add corn, carrot, spring onions and cranberries and cook for about 2-3 min on medium high.
5. Add the couscous to the veggies and cranberries mixture. Toss and continue cooking – turn down the heat to medium.
6. While the couscous is cooking, mix all the dressing ingredients in a bowl, whisk well and pour the dressing over the couscous. 
7. If you feel like your couscous is too dry, drizzle a little bit of olive oil over the couscous.
8. Season with salt and pepper. You could also season with garlic and onion powder for more flavour.
9. Garnish with chopped mint and serve!  

Grilled lamb chops – Instructions 

1. Combine all the ingredients in a bowl to create a marinate.
2. Spoon the marinate evenly over the lamb chops. Or if you prefer, insert all the meat in a zip loc, pour the marinate over the chops and coat well. 
3. Let it marinate at least for an hour or up to 24 hr. 
4. Preheat the grill to medium high. When hot, grill the lamb chops for 3 min on each side.
5. I like to finish them off in the oven at a low temperature (175-200 degrees) for another 10-15 min wrapped in aluminium foil. 
6. Once the meat is ready, put the couscous on a large serving plate, lay the lamb chops on the couscous and sprinkle with some parsley. 
7. I served this dish with plantains pancakes and samosas.  Love samosas? There will be another post just for the samosas.
8. Enjoy and happy cooking!

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This recipe is in association with Nathalie | The Coquette Diaries.