Moroccan rubbed lamb chops with pumpkin couscous
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Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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