2 cup ~water
1 cup couscous
1 oil
2 red bell peppers, seeded and diced
1 cl garlic, minced
1 salt and pepper
8 rib lamb chops
A Recipe for
Lamb Chops With Couscous
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
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This Recipe for Lamb Chops With Couscous is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Lamb Chops With Couscous from the recipe cookbook of Recipes-to-go (Meat)
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Bring the eater to a boil in a 6-cup saucepan. Stir in the couscous,
reduce heat to very low, cover and cook 5-10 minutes, until all water
is absorbed. Meanwhile heat 2 tablespoons of oil in a skillet and
saute the red peppers ad garlic until the peppers are softened, about
8 mnutes. Stir in the couscous. Add salt and pepper to taste. Film
the bottom of a large skillet with oil. Set it over high heat and
arrange the lamb chops in the skillet. This should be done over high
heat to brown the chops on both sides, cooking only long enough to
heat them through. Meanwhile, put the couscous mixture over medium
heat, stirring acasionally to remove all clumps. Add additional oil,
if necessary to create a smooth mixture. On a serving platter,
arrange the chicken chops like fallen dominoes or shingles, one on top
of the next. Spread the couscous in a ring around them.
Nutritional info per serveing: 541 cal; 38g pro, 38g carb, 28g fat
(43%)
Source: Miami Herald 3/21/96 With the Grain by Ray Sokolof
formatted 3/24/96 by Lisa Crawford
Serves: 4
Lamb Chops With Couscous Recipe brought to you by Recipes To-Go