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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.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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