Moroccan Lamb Chops with Couscous Pilaf

Lamb is well suited for the North African flavors in this dish. For added flavor, stir golden raisins into the couscous pilaf.

Yield: 4 servings (serving size: 2 chops and 3/4 cup couscous)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 385
  • Fat: 14.2g
  • Saturated fat: 4.9g
  • Protein: 35.9g
  • Carbohydrate: 26.4g
  • Cholesterol: 95mg
  • Iron: 3.3mg
  • Sodium: 458mg
  • Calories from fat: 33%
  • Fiber: 2.4g
  • Calcium: 51mg


  • 2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1 tablespoon olive oil
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh orange juice
  • 1/2 cup grated carrot
  • 2/3 cup uncooked couscous
  • 1/4 cup minced green onions
  • Cooking spray


  1. Prepare grill.
  2. Combine paprika and next 4 ingredients in a small bowl; stir well to combine. Reserve 1 1/2 teaspoons spice mixture, and set aside.
  3. Brush lamb chops with olive oil; rub 4 1/2 teaspoons spice mixture on both sides of lamb chops. Set lamb chops aside.
  4. Combine chicken broth, orange juice, carrot, and reserved 1 1/2 teaspoons spice mixture in a medium saucepan, and bring to a boil. Stir in couscous and green onions. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Fluff mixture with a fork; keep warm.
  5. Place lamb chops on grill rack coated with cooking spray. Grill 4 to 5 minutes on each side or until desired degree of doneness. Serve lamb chops with couscous.
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