Moroccan lamb loin chops with mango couscous

Moroccan lamb loin chops with mango couscous are a quick and easy way to feed your family.

• 1 cup couscous
• 1 red capsicum, diced
• 1 shallot, finely chopped
• 1 mango, flesh diced
• 1/4 cup currants
• 1/4 cup slivered almonds
• 1/3 cup chopped fresh mint
• 2/3 cup natural Greek yoghurt
• 1 tablespoon Gourmet Garden Moroccan stir-in seasoning
• 4 x 150g Coles lamb loin chops
• 1 teaspoon olive oil

Energy 2457kJ	Fat saturated 4.50g
Fat Total 17.40g	Carbohydrate sugars 10.50g
Carbohydrate Total 52.40g	Dietary Fibre 5.50g
Protein 52.80g	Cholesterol 135.00mg
Sodium 517.00mg

All nutrition values are per serve.

1. Step 1

   Place the couscous in a large heatproof bowl. Stir in 1 cup boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains. Add the capsicum, shallot, mango, currants, almond and mint. Season with salt and pepper. Mix until well combined.

2. Step 2

   Combine the yoghurt and 1 teaspoon of the seasoning in a small bowl. Season with salt and pepper.

3. Step 3

   Spread the remaining paste over both sides of the chops. Heat the oil in a large non-stick frying pan over medium heat. Cook the chops for 3 minutes each side or until golden.

4. Step 4

   Divide the chops, couscous and yoghurt among serving plates.