1 cup pearl couscous (also called Israeli couscous)
4 ounces snap peas, sliced
1/2 cup roasted almonds, chopped
2 tablespoons sherry vinegar or red wine vinegar
3 tablespoons olive oil
Kosher salt and black pepper
8 small lamb chops (rib or loin; about 1 inch thick)
Harissa, for serving (optional)
Fat 31g (6 g saturated fat)
How to Make It
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.
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