Dukkah Lamb With Lemon Couscous - cooking recipe

Ingredients

8 None lamb chops, trimmed
1/4 cup dukkah
1 cup couscous
1 None lemon, peel grated and lemon juiced
2 tbsp oil
3 None green onions, finely chopped
1 tbsp Moroccan seasoning mix
2 tbsp chopped cilantro leaves
None None Lemon wedges, to serve

Preparation

Coat lamb chops with dukkah, pressing down well with fingers to coat both sides. Let stand for 5 mins.
Meanwhile, place couscous and lemon peel in a bowl. Add enough boiling water to lemon juice to make measure 1 cup. Pour over couscous. Cover with plastic wrap; let stand for 10 mins.
Heat half of oil in a large nonstick skillet on medium heat. Cook onion for 1 min, stirring, until tender. Add Moroccan seasoning mix and cook for another minute, until fragrant. Add to couscous with cilantro; fluff with a fork.
Heat remaining oil in same pan on medium-high heat. Cook lamb chops for 2 mins each side, until browned and cooked to desired doneness. Serve lamb chops with couscous and lemon wedges.