Lamb Chops and Lemony-Tahini Couscous Salad

Put warm lamb chops with a citrusy couscous-tahini salad on this year’s holiday menu. Not on its delicious to your taste, it is also a healthy dish.

Have This!

• 1 1/4 c. pearl or Israeli couscous
• 3 tbsp. olive oil
• 8 small lamb loin chops
• 2 tahini
• 3/4 tsp. ground cumin
• Kosher salt
• pepper
• 1 lemon
• 2 c. baby arugula or spinach

Do This!

• Heat oven to 400 degrees F.
• Brings 3 cups of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes.
• Drain and run under cold water to cool.
• Meanwhile, heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season the lamb with the cumin and 1/2 teaspoon each salt and pepper; cook until browned, 2 to 3 minutes per side.
• Transfer the skillet to the oven; roast to desired doneness, 4 to 6 minutes for medium-rare.
• Using a vegetable peeler, remove 2 strips of lemon zest. Thinly slice the zest. Squeeze 2 tablespoons lemon juice into a large bowl.
• Stir in the zest, remaining 2 tablespoons oil, 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper. Add the cooled couscous and toss to coat. Fold in the arugula and serve with the lamb.