Couscous Vegetable Salad with Cheese Lamb Chops

Ingredients

• 200 g couscous (instant)
• 275 ml vegetable broth
• 8 lamb chops (pre‑prepared)
• Salt
• Pepper (freshly ground)
• 6 tbsp Olive oil
• 1 slice white bread
• 20 g soft butter
• 1 egg yolk
• 1 tsp Dijon mustard
• 80 g grated cheese (e.g., Gouda)
• 150 g cherry tomatoes
• 1 cucumber
• 150 g sheep cheese
• 1 handful Arugula
• 1 handful watercress
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice

Instructions

1. 1.

   Place the couscous in a bowl, pour boiling broth over it and let it absorb for about 10 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) with both top and bottom heating elements.

3. 3.

   Rinse the lamb chops, pat dry, season with salt and pepper. In a hot pan, brown each side in 2 tbsp oil for about 1 minute. Transfer to a baking tray. Toast the bread crumbs finely using a food processor, then mix with butter, egg yolk, mustard and cheese; spread over the chops. Bake on the upper rack for 8–10 minutes until golden.

4. 4.

   Wash and quarter the tomatoes. Slice the cucumber lengthwise, remove seeds, and cut into rounds. Dice the sheep cheese. Wash, dry, and tear arugula and watercress. Whisk balsamic vinegar with lemon juice, remaining oil, salt, and pepper; taste and adjust. Combine tomatoes, cucumber, cheese, watercress, and arugula in a bowl.

5. 5.

   Fluff the couscous with a fork and plate it. Top with the salad mixture, place lamb chops on top, and serve.