Grilled Moroccan Harissa Lamb Chops with Charred Apricot Couscous

Whisk the harissa, olive oil, cumin, coriander, garlic, and a generous pinch of salt into a marinade, then coat the lamb chops and let them sit for at least 20 minutes.

Serves 4

Ingredients

• 8 lamb loin chops (about 2 lb / 900g)
• 3 tbsp harissa paste
• 2 tbsp olive oil, plus more for the grill
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 cloves garlic, grated
• 1.5 cups (270g) couscous
• 1.5 cups (360ml) hot chicken or vegetable stock
• 6 fresh apricots, halved and pitted
• 1/3 cup (40g) toasted slivered almonds
• 1/4 cup chopped fresh mint
• Salt and black pepper to taste
• 1 lemon, cut into wedges

Instructions

1. Whisk the harissa, olive oil, cumin, coriander, garlic, and a generous pinch of salt into a marinade, then coat the lamb chops and let them sit for at least 20 minutes.
2. Pour the hot stock over the couscous in a bowl, cover, and let it steam for 5 minutes, then fluff with a fork.
3. Heat a grill to medium-high and oil the grates.
4. Grill the apricot halves cut-side down until caramelized and softened, about 3 minutes, then chop and fold into the couscous with the almonds and mint.
5. Grill the lamb chops for 3-4 minutes per side for medium-rare, until charred outside and pink within.
6. Rest the chops for 5 minutes, then serve over the charred apricot couscous with lemon wedges for squeezing.
7. Harissa, the smoky chili paste of North Africa, gives these lamb chops a deep, fragrant heat that mellows over live fire. Pairing grilled meat with sweet charred stone fruit is a hallmark of Moroccan summer cooking, where the apricot's honeyed edge balances the spice and turns a simple grill into a feast fit for a warm evening under the stars.

Nutrition (estimated, per serving)

• Calories: 680 kcal
• Protein: 42g
• Fat: 34g
• Carbohydrates: 48g
• Fiber: 5g
• Sugar: 12g
• Sodium: 560mg