Ingredients:
Couscous:
1 cup couscous
1 cup chicken broth prepared from al alali Chicken Stock
Salt to taste
al alali Ground Black Pepper
2 tbsps. extra virgin olive oil
1 tbsp. lemon juice
1 cup mixed herbs (al alali Parsley Flakes, mint and basil)
Lamb:
8 lamb chops
al alali Garlic Powder
Salt to taste
al alali Ground Black Pepper
1 tsp. lemon zest
1 tbsp. Extra virgin olive oil
Vegetables:
1 tbsp. Extra virgin olive oil
1 medium carrot
1 small red or yellow capsicum
2 small zucchini
1 cup broccoli florets, halved until quite small
1/2 cup al alali Garden Peas
1 tbsp. light soy sauce
Method:
• In a medium bowl, add the prepared al alali Chicken Stock to couscous, mix until couscous is soaked.
• In a medium bowl, add olive oil, lamb, garlic, zest, salt and al alali Ground Pepper. Set aside until ready to grill
• Meanwhile, loosen the couscous with a fork, add olive oil, lemon juice, herbs, salt and al alali Ground Black Pepper
• Grill lamb chops on a baking tray until golden brown on both sides
• Heat olive oil in a large frying pan, lightly fry the chopped carrot and capsicum. Add zucchini, broccoli and al alali Garden Peas and continue to fry till the vegetables turn tender. Add soy sauce and mix
• Mix couscous with the fried vegetables. Set aside
• Serve lamb chops with vegetable couscous and enjoy!