Spiced lamb chops & herb salad
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad
Mint tea couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- bunch mint
- 1 thick strip lemon zest
- 300g wholewheat couscous
- 4 spring onionschopped
Nutrition: per serving
- kcal246
- fat1glow
- saturates0g
- carbs50g
- sugars1g
- fibre6g
- protein9g
- salt0.1g
Method
step 1
Put the mint and lemon zest in a saucepan (reserve some small leaves for later) and cover with 600ml water. Bring to the boil, then add the couscous, cover and take off the heat.
step 2
Leave to stand for 5-10 mins until the couscous has absorbed all the liquid. Remove and discard the lemon zest and cooked mint. Top the couscous with the spring onions and reserved mint leaves, and serve.
