Lamb Chops With Pearl Couscous, Snap Peas, and Harissa

lamb-couscous-snap-peas-harissa
Photo by Charles Masters
Lamb Chops With Pearl Couscous, Snap Peas, and Harissa 4.5 2 5 1
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 594 calories
    • Fat 31 g (6 g saturated fat)
    • Cholesterol 113 mg
    • Sodium 584 mg
    • Protein 44 g
    • Carbohydrate 33 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 90 mg

Cook the couscous according to the package directions. Toss with the snap peas, almonds, vinegar, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, in batches, until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 130° F, 3 to 5 minutes per side for medium-rare.

Serve the lamb over the couscous with the harissa, if desired.

Ingredients

  1. Check 1 cup pearl couscous (also called Israeli couscous)
  2. Check 4 ounces snap peas, sliced
  3. Check 1/2 cup roasted almonds, chopped
  4. Check 2 tablespoons sherry vinegar or red wine vinegar
  5. Check 3 tablespoons olive oil
  6. Check Kosher salt and black pepper
  7. Check 8 small lamb chops (rib or loin; about 1 inch thick)
  8. Check Harissa, for serving (optional)

Directions

  1. Cook the couscous according to the package directions. Toss with the snap peas, almonds, vinegar, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, in batches, until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 130° F, 3 to 5 minutes per side for medium-rare.
  3. Serve the lamb over the couscous with the harissa, if desired.