Dukkah Lamb With Lemon Couscous

• 8 None lamb chops, trimmed
• 1/4 cup dukkah
• 1 cup couscous
• 1 None lemon, peel grated and lemon juiced
• 2 tbsp oil
• 3 None green onions, finely chopped
• 1 tbsp Moroccan seasoning mix
• 2 tbsp chopped cilantro leaves
• None None Lemon wedges, to serve

1. Coat lamb chops with dukkah, pressing down well with fingers to coat both sides. Let stand for 5 mins.
2. Meanwhile, place couscous and lemon peel in a bowl. Add enough boiling water to lemon juice to make measure 1 cup. Pour over couscous. Cover with plastic wrap; let stand for 10 mins.
3. Heat half of oil in a large nonstick skillet on medium heat. Cook onion for 1 min, stirring, until tender. Add Moroccan seasoning mix and cook for another minute, until fragrant. Add to couscous with cilantro; fluff with a fork.
4. Heat remaining oil in same pan on medium-high heat. Cook lamb chops for 2 mins each side, until browned and cooked to desired doneness. Serve lamb chops with couscous and lemon wedges.

lamb chops, dukkah, couscous, lemon, oil, green onions, seasoning mix, cilantro, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/37587 (may not work)