← All recipes

🍽️ Grilled Lamb Chops on Couscous Salad

845 kcal · 30 min · 4 servings

Ingredients

• 200 g couscous
• 1 untreated lemon
• 150 g cherry tomatoes
• 1 large red onion
• 1 handful parsley
• 2 tbsp fruit vinegar
• salt
• pepper
• 4 artichoke hearts (in oil)
• 8 lamb chops (kitchen-ready)
• 1 tbsp harissa (jar)
• salt
• pepper

Instructions

1. 1. Bring about 400 milliliters of water to a boil.
2. 2. Pour the boiling water over the couscous.
3. 3. Let the couscous swell for about 10 minutes under a lid.
4. 4. Fluff up the couscous with a fork afterwards.
5. 5. Rinse the lemon under hot water.
6. 6. Peel half of the peel thinly with a vegetable peeler.
7. 7. Cut the lemon peel into thin strips and set aside.
8. 8. Squeeze the juice from the lemon.
9. 9. Wash the tomatoes and slice them.
10. 10. Peel the onion and cut it into thin rings.
11. 11. Rinse the parsley and chop it finely.
12. 12. Mix the couscous with the lemon juice and vinegar.
13. 13. Season the mixture with salt and pepper.
14. 14. Set aside the tomatoes, onion rings, and parsley.
15. 15. Drain the artichokes and catch the oil.
16. 16. Preheat the grill.
17. 17. Rinse the lamb chops and pat them dry.
18. 18. Mix 2 to 3 tablespoons of the artichoke oil with harissa.
19. 19. Brush the meat with the harissa mixture.
20. 20. Grill the chops for about 4 minutes on each side.
21. 21. Salt and pepper the meat while grilling.
22. 22. Halve the artichokes.
23. 23. Grill the artichokes for about 5 minutes on the cut side.
24. 24. Mix the warm artichokes into the couscous salad.
25. 25. Finally, adjust the seasoning of the salad.
26. 26. Add 1 to 2 tablespoons of the artichoke oil if desired.
27. 27. Plate the salad.
28. 28. Place two chops on the salad.
29. 29. Sprinkle the prepared lemon peel over the chops.
30. 30. Serve the dish with lemon slices as desired.

Nutrition per serving

• kcal: 845
• Protein: 63 g · Fett/Fat: 49 g · Carbs: 38 g