Lamb chops with pearl couscous (Maghrabia)

Lamb chops with pearl couscous (Maghrabia)

Prep. 20 mins
Cooking 40 mins
Serving 4

INGREDIENTS Measurements


1/2 cup flour
1 teaspoon paprika
1 teaspoon ground cumin
6-8 lamb chops
4 Tablespoons olive oil
2 onion, chopped
2 garlic cloves, chopped
2 cups maghrabia (Pearl cuscus)
1/2 cup brown lentil, washed, drain
2 teaspoon tomato paste
2 cups meat stock
Salt and pepper
1 cup chopped tomato with juice
Sliced almond



  • - Mix flour, half the paprika and cumin in a bowl, sprinkle over chops to season.
  • - Heat half the oil in a sauce pan over medium high heat, sear lamb chops from both sides, Lift chops and keep aside.
  • - Add half the onion and garlic to same pan, stir until translucent about 5 minutes.
  • - Mix maghrabia and lentil and add to onion mixture, stir.
  • - Dissolve tomato paste in stock; add to maghrabia mixture, season with salt and pepper.
  • - Stir, let boil then cover, reduce heat and simmer for about 15 minutes.
  • - Heat remaining oil in a sautéing pan, add remaining onion and garlic, stir for about 5 minutes over medium heat.
  • - Add tomato and chops, let boil, then reduce heat, cover and simmer for about 10-15 minutes.
  • - Arrange lamb chops with maghrabia in a serving plate, garnish with almond slices and tomato sauce.

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