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Ingredients
| 1 tins tin | Chickpeas Chickpeas | ||
| 200 g g | Couscous Couscous | ||
| 1 | Lemon
Lemon (juice of half) | ||
| 2 cloves clove | Garlic Garlic | ||
| 1 tub tub | Pesto Pesto | ||
| 1 packet packet | Snack Peppers Snack Peppers | ||
| 300 ml ml | Water Water | ||
| Salt Salt | |||
| 1 packet packet | Lamb Chop Lamb Chop | ||
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 2 packet packet | Raisin Raisin |
Lamb Loin Chops, Roasted Sweet Peppers and Couscous
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35 min
(4)
Method
- First make the cops cos.Put the couscous in a large bowl with the raisins and pour over the boiling water.Cover tightly with cling film and leave for 10 minutes.
- Fluff up the couscous with a fork then fold in the chick peas , green pesto and lemon , season , and start to cook your chops.
- Heat the olive oil in a frying pan until gently smoking, carefully add your chops to the pan along with the peppers , season andcook for 4 minutes on one side , until nicely browned, then turn them over, jostling the peppers along side them.
- Scatter the garlic around the pan and cook the chops for 2 more minutes then serve on top of the couscous which will be at room temperature.
- Divide the peppers on top along with the garlicky oil,and eat straight away.
