Ras el Hanout Lamb & Loaded Couscous
with Roasted Cauliflower, Orange Almond Relish & Dijon Pan Sauce
- Wheat
- Tree Nuts
- Milk
Juicy Moroccan-spiced lamb chops are set atop fluffy couscous loaded with roasted cauliflower, sweet raisins, and fresh mint and parsley. The dish is served with a bright orange-almond relish and a silky Dijon pan sauce, bringing vibrant North African-inspired flavors to your table!
Ingredients
¼ ounce
Mint
1 tablespoon
Ras el Hanout
2 unit
Chicken Stock Concentrate
30 ounce
Lamb Chops
10 ounce
Cauliflower Florets
1 unit
Orange
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¾ cup
Israeli Couscous
(Contains: Wheat)
1 ounce
Golden Raisins
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut cauliflower into bite-size pieces if necessary. Zest and halve orange. Squeeze juice from half the orange into a small bowl. Peel remaining orange; dice into ½-inch pieces. Roughly chop parsley. Pick mint leaves from stems and roughly chop. TIP: Leave a few mint leaves whole for a pretty garnish.
Toss cauliflower on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.
Roast on top rack until cauliflower is browned and tender, 20-25 minutes.
Meanwhile, in a second small bowl, combine diced orange, almonds, half the parsley, half the mint, 1 TBSP olive oil (2 TBSP for 4 servings), a pinch of salt, pepper, and as much orange zest as you like.
Refrigerate until ready to serve.
In a small pot, bring couscous, half the stock concentrates, and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until couscous is al dente, 6-8 minutes.
Keep covered off heat until ready to use in Step 7.
While couscous cooks, pat lamb chops* dry with paper towels. Season all over with ras el hanout, salt, and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: Work in batches if necessary and lower heat if lamb begins to brown too quickly.
Turn off heat; transfer to a plate to rest. Wipe out pan.
Heat pan used for lamb over medium heat. Add mustard, reserved orange juice, remaining stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer, then cook, stirring, until slightly thickened, 1-2 minutes.
Remove from heat. Stir in 1 TBSP cold butter (2 TBSP for 4) until melted. TIP: If sauce seems too thick, stir in a splash of water.
To pot with couscous, add roasted cauliflower, raisins, remaining parsley, remaining mint, and 1 TBSP olive oil (2 TBSP for 4 servings). Taste and season with salt and pepper if necessary.
Divide loaded couscous between plates. Top with lamb chops. Drizzle sauce over lamb and serve with orange almond relish on the side.
