Lamb Chops With Pearl Couscous, Snap Peas, and Harissa

Photo by Charles Masters

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Rating

★ ★ ★ ★ ★

Nutritional Information
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 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)

Directions

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.