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Moroccan Lamb Chops with Couscous Pilaf

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.

Oxmoor House JANUARY 2008

  • Yield: 4 servings (serving size: 2 chops and 3/4 cup couscous)
  • Cook time:11 Minutes
  • Prep time:18 Minutes
  • Other:5 Minutes


  • 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


Prepare grill.

Combine paprika and next 4 ingredients in a small bowl; stir well to combine. Reserve 1 1/2 teaspoons spice mixture, and set aside.

Brush lamb chops with olive oil; rub 4 1/2 teaspoons spice mixture on both sides of lamb chops. Set lamb chops aside.

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.

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.

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

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Moroccan Lamb Chops with Couscous Pilaf recipe