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1
Over open flame, place 2 red bell peppers.
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2
Allow to roast until charred.
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3
Wrap in plastic wrap and allow to sit for 10 minutes.
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4
Scrape charred skin off peppers.
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5
Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant.
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6
Then grind to a powder in spice mill or a clean coffee grinder.
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7
Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.
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8
Sprinkle olive oil over lamb chops on both sides and season with salt and pepper.
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9
Put chops on grill pan preheated over medium-high heat.
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10
Cook for 8 1/2 minutes per side for medium-rare.
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11
Serve the chops with the harissa and the Bulgur Wheat Salad.
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12
Garnish with cilantro.
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13
Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon.
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14
In medium bowl, pour the boiling water over the bulgur.
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15
Stir in 1/2 teaspoon salt.
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16
Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes.
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17
In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap.
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18
Allow to sit for 10 to 20 minutes.
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19
Fluff bulgur and stir strained figs and almonds.
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20
Add chopped scallions, cilantro, parsley, mint and olive oil.
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21
Season with salt, pepper and lemon juice, to taste.
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22
Stir to combine.
