You might have noticed I haven’t posted in a long time. We’ve had a very busy couple of weeks that involved no cooking. We’ve been eating a lot of sandwiches and I think one night I had brie and crackers. I have a feeling with all the Christmas parties coming up there will be even less cooking, but lots of eating! I need to get organized enough to throw a party next year.
Anyway, I still haven’t cooked a good meal so here’s a dish I made about a month ago that I forgot to post.
Yields 2 (sorry I often forget to include that)
1 cup of couscous
4 lamb cutlets French cut
½ a chilli with seeds removed
1 tbs of ground cumin
1 tbs of extra virgin olive oil
1 tbs of fresh thyme chopped
1 small red onion finely sliced
2-3 ripe tomatoes chopped with seeds left in
½ cup of parsley chopped
Juice from half a lemon
Salt and Pepper (FYI - I pretty much always use sea salt and ground pepper)
Place the couscous in a bowl and pour enough boiling water that the couscous is just covered. Set couscous aside.
Sprinkle lamb with salt and pepper, cumin and olive oil.
Heat frying pan and olive oil and start cooking the lamb chops. When the lamb chops have browned on one side add the thyme, onion and chilli.
Cook for about 5 minutes letting the chops brown evenly and the onion cook.
Add tomatoes, parsley and lemon juice to couscous and fluff up with a fork.
Place 2 chops on a pile of the couscous.