Ras el Hanout Lamb & Loaded Couscous
Bring elevated, restaurant-style flavors to your kitchen
- Wheat
- Tree Nuts
- Milk
Juicy Moroccan-spiced lamb chops are served atop fluffy couscous loaded with roasted cauliflower, sweet raisins, and fresh mint and parsley. A bright orange-almond relish and silky Dijon pan sauce add refined finishing touches, bringing an elegant, North African-inspired dining experience to your table.
Ingredients
¼ ounce
Mint
1 tablespoon
Ras el Hanout
2 unit
Chicken Stock Concentrate
15 ounce
Lamb Chops
10 ounce
Cauliflower Florets
1 unit
Orange
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¾ cup
Pearl Couscous
(Contains: Wheat)
1 ounce
Golden Raisins
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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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.
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Toss cauliflower on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.
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Roast on top rack until cauliflower is browned and tender, 20-25 minutes.
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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.
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Refrigerate until ready to serve.
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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.
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Keep covered off heat until ready to use in Step 7.
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While couscous cooks, pat lamb chops* dry with paper towels. Season all over with ras el hanout, salt, and pepper.
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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.
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Turn off heat; transfer to a plate to rest. Wipe out pan.
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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.
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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.
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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.
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Divide loaded couscous between plates. Top with lamb chops. Drizzle sauce over lamb and serve with orange almond relish on the side.
