---
title: Ras el Hanout Lamb & Loaded Couscous
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ras-el-hanout-lamb-and-loaded-couscous-69c6c5851f98ec4533c5b968
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Tree Nuts
  - Milk
tags:
  - Moroccan
  - Lamb
  - Couscous
  - Spiced
  - Dinner
rating: 4.5
rating_count: 62
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Vibrant North African spices and bright citrus relish
image: "https://images.recipes.furrysalamander.com/ras-el-hanout-lamb-loaded-couscous.avif"
---
Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce.

Toss @cauliflower florets{1%head} on a #baking sheet{} with a large drizzle of @cooking oil{as needed}, @garlic powder{1%tsp}, @salt{to taste}, and @black pepper{to taste}. Roast until tender and lightly charred, ~{15%minutes}.

Meanwhile, in a #small bowl{}, combine diced @orange{1%unit} flesh, @sliced almonds{2%tbsp}, half the @parsley{1%bunch}, half the @mint{1%bunch}, 1 tbsp @olive oil{2%tbsp}, a pinch of salt, pepper, and as much orange zest as you like. Set aside.

In a #small pot{}, bring @israeli couscous{1%cup}, half the @chicken stock concentrate{2%cubes}, and 1 cup water to a boil. Once boiling, cover and reduce heat to low. Cook until couscous is al dente, ~{8%minutes}.

While couscous cooks, pat @lamb chops{4%pieces} dry with a paper towel. Season all over with @ras el hanout{1%tbsp}, salt, and pepper.

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{1%tbsp}, reserved orange juice, remaining chicken stock concentrate, and ¼ cup water. Bring to a simmer, then cook, stirring, until slightly thickened, ~{2%minutes}.

To the pot with couscous, add roasted cauliflower, @golden raisins{2%tbsp}, remaining parsley, remaining mint, and 1 tbsp olive oil. Stir in @butter{1%tbsp} until melted. Taste and season with salt and pepper if necessary.

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