Dukkah Lamb With Lemon Couscous

1. 1

   Coat lamb chops with dukkah, pressing down well with fingers to coat both sides. Let stand for 5 mins.

2. 2

   Meanwhile, place couscous and lemon peel in a bowl. Add enough boiling water to lemon juice to make measure 1 cup. Pour over couscous. Cover with plastic wrap; let stand for 10 mins.

3. 3

   Heat half of oil in a large nonstick skillet on medium heat. Cook onion for 1 min, stirring, until tender. Add Moroccan seasoning mix and cook for another minute, until fragrant. Add to couscous with cilantro; fluff with a fork.

4. 4

   Heat remaining oil in same pan on medium-high heat. Cook lamb chops for 2 mins each side, until browned and cooked to desired doneness. Serve lamb chops with couscous and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.