Lamb Chops with Couscous

Ingredients

• 200 g Couscous
• 1 untreated lemon
• 150 g cherry tomatoes
• 1 large red onion
• 1 handful parsley
• 2 tbsp Apple cider vinegar
• Salt
• Pepper
• 4 artichoke hearts (in oil)
• 8 lamb chops (pre-cooked)
• 1 tbsp harissa (jar)
• Salt
• Pepper

Instructions

1. 1.

   Bring about 400 ml water to a boil and pour it over the couscous. Cover and let stand for about 10 minutes, then fluff with a fork.

2. 2.

   Wash the lemon hot and peel half of its zest thinly with a vegetable peeler into fine strips; set aside. Squeeze out the juice. Wash the tomatoes and slice them. Peel the onion and cut it into thin rings. Rinse the parsley and chop it. Mix the couscous with the lemon juice and vinegar, season with salt and pepper, then add the tomatoes, onion, and parsley. Let the salad rest for about 20 minutes.

3. 3.

   While the salad rests, drain the artichoke hearts and reserve the oil. Preheat the grill.

4. 4.

   Rinse the lamb chops and pat them dry. Mix 2–3 tbsp of the artichoke oil with the harissa and brush the mixture onto the meat. Grill each side for about 4 minutes over high heat, seasoning with salt and pepper. Halve the artichokes and grill the cut sides for about 5 minutes; then mix them into the salad while still hot, taste, and add 1–2 tbsp of the remaining artichoke oil if desired.

5. 5.

   Plate the salad on dishes, place two lamb chops on top of each plate, and sprinkle with lemon zest. Serve with optional lemon slices on the side.