Lamb chops with pumpkin couscous

By Drum Digital
25 March 2014

Stir the couscous and pumpkin together and serve with the lamb chops and tomato chilli.

Serves 4

Preparation: 20 min

Cooking: 25 min


2 star anise

5 ml (1 t) fennel seeds

5 cardamom pods

1 cinnamon stick

5 ml (1 t) coriander seeds

2 ml (½ t) red chilli flakes

5 ml (1 t) ground nutmeg

salt and pepper

30 ml (2 T) oil


500 g pumpkin, cubed

750 ml (3 c) chicken stock

250 ml (1 c) couscous


8 lamb chops


tomato chilli to serve

1                    Rub: Use a mortar and pestle to grind the spices, salt and pepper fairly finely. Add the oil and mix to a paste.

2                    Pumpkin couscous: Cook the pumpkin and stock in a pot over medium heat for 15 minutes or until tender. Drain, reserving the liquid.

3                    Measure 500 ml (2 c) of the reserved liquid and pour over the couscous. Cover and leave the couscous to absorb the liquid.

4                    Chops: Spread the rub over the chops. Heat oil in a frying pan over medium heat and cook the chops for 4 minutes on each side or until done to your liking.


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