Ras el Hanout Lamb & Loaded Couscous

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• cauliflower florets
  1 head
• chicken stock concentrate
  2 cubes
• cooking oil
  as needed
• dijon mustard
  1 tbsp
• garlic powder
  1 tsp
• golden raisins
  2 tbsp
• israeli couscous
  1 c
• lamb chops
  4 pieces
• mint
  1 bunch
• olive oil
  2 tbsp
• orange
  1 unit
• parsley
  1 bunch
• ras el hanout
  1 tbsp
• salt
  to taste
• sliced almonds
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• small pot
• large pan

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Toss cauliflower florets on a baking sheet with a large drizzle of cooking oil , garlic powder , salt , and black pepper . Roast until tender and lightly charred, ⏱️ 15 minutes .

   cauliflower florets: 1 head, cooking oil: as needed, garlic powder: 1 tsp, salt: to taste, black pepper: to taste
3. 

   3

   Meanwhile, in a small bowl , combine diced orange flesh, sliced almonds , half the parsley , half the mint , 1 tbsp olive oil , a pinch of salt, pepper, and as much orange zest as you like. Set aside.

   orange: 1 unit, sliced almonds: 2 tbsp, parsley: 1 bunch, mint: 1 bunch, olive oil: 2 tbsp
4. 

   4

   In a small pot , bring israeli couscous , half the chicken stock concentrate , and 1 cup water to a boil. Once boiling, cover and reduce heat to low. Cook until couscous is al dente, ⏱️ 8 minutes .

   israeli couscous: 1 c, chicken stock concentrate: 2 cubes
5. 

   5

   While couscous cooks, pat lamb chops dry with a paper towel. Season all over with ras el hanout , salt, and pepper.

   lamb chops: 4 pieces, ras el hanout: 1 tbsp
6. 

   6

   Heat a large pan over medium-high heat with a drizzle of oil. Sear lamb chops until cooked to your liking, ⏱️ 3 minutes per side. Remove lamb and keep warm. In the same pan, add dijon mustard , reserved orange juice, remaining chicken stock concentrate, and ¼ cup water. Bring to a simmer, then cook, stirring, until slightly thickened, ⏱️ 2 minutes .

   dijon mustard: 1 tbsp
7. 

   7

   To the pot with couscous, add roasted cauliflower, golden raisins , remaining parsley, remaining mint, and 1 tbsp olive oil. Stir in butter until melted. Taste and season with salt and pepper if necessary.

   golden raisins: 2 tbsp, butter: 1 tbsp
8. 8

   Divide couscous between plates. Top with lamb chops and drizzle with pan sauce. Serve with orange almond relish on the side.