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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.

We can grow some of our vegetables on a roof garden.

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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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