Kashmiri Cous Cous with Dry Spiced Lamb Chops

With just a little prep this can take your evening meal from meat & 3 veg to something much more delicious and exciting.




Ready In:

35 min





Good For:

Weeknight Dinner

By: Nelle

I really love that this takes everyday ingredients and turns them into somethign delicous without a great deal of effort.



1 Lemon Juiced & Zested
Pine Nuts
Cous Cous
Golden Beetroot
Sweet Sunset Peppers (or Red Capsicum)

Lamb Chops

Spice Rub Ingredients
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
Freshly ground pepperOlive oil (for roasting)


Step by Step Instructions

Step 1

First chop your peppers and beetroot into small chunks, mix with olive oil and pop into the oven to roast. This should take about 20 minutes.


Step 2

Then, Combine the spices for the dry spice rub and coat your lamb chops and cauliflower. Add some olive oil to a roasting pan and pop your chops and cauliflower on to roast for 30-40 minutes.

Step 3

Next dry fry your nuts and boil a kettle for the cous cous. Shake the pan your nuts are totasting in frequently to prevent burning and remember they will cook a little after you take them out of the pan so take them off the heat while they are still a little “under”. Set nuts aside.

Step 4

Add lemon zest, lemon juice, cumin and paprika to the dry cous cous. Add hot water as per the instructions and cover with a plate.

Step 5

Take your beetroot and peppers out of the oven, leaving your lamb and cauliflower to roast a little longer. Once your cous cous has had time to absorb the liquis fluff it with a fork and then combine with the dried fruit, nuts and roasted beetroot & peppers.

Make a bed of cous cous on your plate an serve the lamb and cauliflower while hot.

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