As you know by now, I grew up in Africa (DRC, Kinshasa) and I love to try other African cuisines. I have never been to Morocco but it’s definitely on my travel list. Moroccan food is a bit different to Central African cuisine. It’s basically a mixture of Arab and Mediterranean cuisines with a twist of sub-Saharan influence. Today I made couscous which is a staple – main dish in Morocco which is usually served with meat. I think what we (Central Africa and North Africa) have in common is the fact that we eat a lot of red meat. Some examples will be – goat (my favorite), beef, lamb, mutton and chicken. I served my couscous with grilled lamb chops. Another thing I love about Moroccan cuisine is the fact that they have so many spices and herbs which is perfect for seasoning. Whether you’re planning a weeknight dinner, weekend meal, or specials to dine with friends, try this delicious grilled lamb chop recipe paired with samosa and Moroccan couscous.
For the couscous
- 1 1/2 cup of couscous
- 2 cups of water
- 3 springs onions (chopped)
- 1/2 of red onion (diced)
- 1 cup of corn (can)
- 1 cup of cranberries
- 1/2 cut of carrots (shredded)
- 1 glove of garlic (minced)
- 1/2 cup of mint leaves (chopped)
- Salt and pepper to taste
- 2 tbsp of honey
- 2 tbsp of red wine vinegar
- 2 tbsp of olive oil
For the lamb chops
- 6-8 lamb chops
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 3-4 cloves garlic minced or puree
- 2-3 tbsp olive oil
- 1 tsp of onion powder
- Salt and pepper
Couscous – Instructions
- Put the couscous in a bowl, add 1tbsp oil, add the water, cover and soak for 15-20 min.
- Using a fork fluff up the couscous and set aside.
- On a pan, heat oil. Once hot, add garlic and cook for 1 minute until fragrance is released.
- Add onions, cook for 2 minutes then add corn, carrot, spring onions and cranberries and cook for about 2-3 min on medium high.
- Add the couscous to the veggies and cranberries mixture. Toss and continue cooking – turn down the heat to medium.
- While the couscous is cooking, mix all the dressing ingredients in a bowl, whisk well and pour the dressing over the couscous.
- If you feel like your couscous is too dry, drizzle a little bit of olive oil over the couscous.
- Season with salt and pepper. You could also season with garlic and onion powder for more flavour.
- Garnish with chopped mint and serve!
Grilled lamb chops – Instructions
- Combine all the ingredients in a bowl to create a marinate.
- Spoon the marinate evenly over the lamb chops. Or if you prefer, insert all the meat in a zip loc, pour the marinate over the chops and coat well.
- Let it marinate at least for an hour or up to 24 hr.
- Preheat the grill to medium high. When hot, grill the lamb chops for 3 min on each side.
- I like to finish them off in the oven at a low temperature (175-200 degrees) for another 10-15 min wrapped in aluminium foil.
- Once the meat is ready, put the couscous on a large serving plate, lay the lamb chops on the couscous and sprinkle with some parsley.
- I served this dish with plantains pancakes and samosas. Love samosas? There will be another post just for the samosas.
- Enjoy and happy cooking!
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This recipe is in association with Nathalie | The Coquette Diaries.