Ras el Hanout Lamb & Loaded Couscous

🥘 Ingredients

• Israeli couscous
  1.5 c
• black pepper
• butter (divided; 1 TBSP for 2 servings or 2 TBSP for 4 servings)
  2 tbsp
• cauliflower florets
  20 oz
• chicken stock concentrate (divided)
  4 unit
• cooking oil
  4 tsp
• dijon mustard
  4 tsp
• garlic powder
  2 tsp
• golden raisins
  2 oz
• lamb chops
  60 oz
• mint
  ½ oz
• olive oil (divided; use 1 TBSP for 2 servings or 2 TBSP for 4 servings)
  4 tbsp
• orange
  2 unit
• paper towels
• parsley
  ½ oz
• ras el hanout
  2 tbsp
• salt
• sliced almonds
  1 oz
• water (2 cups for 4 servings, ⅓ cup for 4 servings)
  1 c

🍳 Cookware

• small bowl
• baking sheet
• small bowl
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Zest and halve orange . Squeeze juice from half the orange into a small bowl . Peel remaining orange; dice into ½-inch pieces. Roughly chop parsley . Pick mint leaves from stems and roughly chop. TIP: Leave a few mint leaves whole for a pretty garnish.

   cauliflower florets: 20 oz, orange: 2 unit, parsley: ½ oz, mint: ½ oz
2. 

   2

   Toss cauliflower on a baking sheet with a large drizzle of cooking oil , garlic powder , salt , and black pepper . Roast on top rack until cauliflower is browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cooking oil: 4 tsp, garlic powder: 2 tsp, salt, black pepper
3. 

   3

   Meanwhile, in a second small bowl , combine diced orange, sliced almonds , half the parsley, half the mint, olive oil , a pinch of salt, pepper, and as much orange zest as you like. Refrigerate until ready to serve.

   sliced almonds: 1 oz, olive oil: 4 tbsp (divided; use 1 TBSP for 2 servings or 2 TBSP for 4 servings)
4. 

   4

   In a small pot , bring Israeli couscous , half the chicken stock concentrate , and water to a boil. Once boiling, cover and reduce heat to low; cook until couscous is al dente, ⏱️ 6 minutes to ⏱️ 8 minutes . Keep covered off heat until ready to use in Step 7.

   Israeli couscous: 1.5 c, chicken stock concentrate: 4 unit (divided), water: 1 c (2 cups for 4 servings)
5. 

   5

   While couscous cooks, pat lamb chops dry with paper towels . Season all over with ras el hanout , salt, and pepper. Heat a large drizzle of oil in a large, preferably nonstick, large pan over medium-high heat. Add lamb chops and cook to desired doneness, ⏱️ 2 minutes to ⏱️ 4 minutes per side. TIP: Work in batches if necessary and lower heat if lamb begins to brown too quickly. Turn off heat; transfer to a plate to rest. Wipe out pan.

   lamb chops: 60 oz, paper towels, ras el hanout: 2 tbsp
6. 

   6

   Heat pan used for lamb over medium heat. Add dijon mustard , reserved orange juice, remaining stock concentrate, and ¼ cup water . Bring to a simmer, then cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat. Stir in butter until melted. TIP: If sauce seems too thick, stir in a splash of water.

   dijon mustard: 4 tsp, water (⅓ cup for 4 servings), butter: 2 tbsp (divided; 1 TBSP for 2 servings or 2 TBSP for 4 servings)
7. 

   7

   To pot with couscous, add roasted cauliflower, golden raisins , remaining parsley, remaining mint, and 1 TBSP olive oil (2 TBSP for 4 servings). Taste and season with salt and pepper if necessary. Divide loaded couscous between plates. Top with lamb chops. Drizzle sauce over lamb and serve with orange almond relish on the side.

   golden raisins: 2 oz