Lamb Chops With Cous Cous And Gremolata

1. 1

   In a bowl, mix the couscous with 3/4 cup of boiling salted water. Simmer until water has evaporated. Allow to stand for 5 minutes then fluff with a fork.

2. 2

   For the dressing, whisk the orange juice and 4 tbsp olive oil together. Season with salt and pepper then mix with the couscous, peppers and half the parsley.

3. 3

   For the gremolata, mix the remaining parsley with the garlic, rosemary, orange zest and 3 tbsp oil and set aside. Heat a frying pan until smoking and cook the lamb chops on each side for about 2 minutes. Serve on a bed of couscous and top with the gremolata.

* Per serving · 4 servings · Values may vary.

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