- 8 lamb chops
- Moroccan rub
- Olive oil
- 500 g sachet ready-to-use pumpkin pieces
- About 3 cups chicken stock
- 1/2 teaspoon cumin
- 1 cinnamon stick
- Salt and milled pepper
- 1 cup couscous
- Coriander leaves
- Harissa for serving
Trim any excess fat from the chops. Wipe clean, rub with the Moroccan mix of spices, then moisten with oil.
Simmer the pumpkin in the stock with the spices and a little seasoning for 15 minutes or until tender.
Strain and set aside, reserving the liquid.
Grill the chops until nicely browned but still pink inside (about 3 - 4 minutes a side)
Pour 2 cups of the strained hot pumpkin liquid over the couscous. Stir well and leave for 5 minutes until absorbed.
Stir in the reserved pumpkin and a handful of coriander leaves.
Serve the chops with the pumpkin couscous, and a few more coriander leaves for garnishing.
Serve with harissa on the side, for those who like it hot.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home. For the Moroccan spice mix, you can either buy this ready-mixed, or try your hand at making the classic Ras al Hanout