CousCous with lamb chops
- 200g HELIOS CousCous
- 1 orange, finely grated zest and juice
- 7 tbsp olive oil
- 1 yellow bell pepper, diced
- 1 bunch flat-leaf parsley, chopped
- 2 garlic cloves, chopped
- 4 bunches rosemary, chopped
- 16 lamb chops
- Salt, pepper
Place CousCous in a large bowl. Pour 200ml hot water (not boiling) and stir. Cover bowl with plastic wrap and let rest for about 5’. Toss with a fork. Stir well orange juice and 4 tbsp olive oil. Season with salt and pepper and toss CousCous, pepper and half parsley.
Meanwhile, prepare sauce. Mix remaining parsley with garlic, rosemary, orange juice and 3 tbsp olive oil and put aside. Heat grill to high. Grill chops for 3’ on each side. Serve with CousCous, and drizzle with sauce.