top of page

Grilled Lamb Chops with Apricot Couscous

Grilled Lamb Chops, marinated with garlic chili, served with fluffy herb Couscous and sweet Apricot.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Oil | Salt | Black pepper | Chopping board | Knife | Cooking pot | Fork | Cooking pan

Cooking Instructions


Step 5 : Sear the Tomatoes and Lemon

In a separate pan heated over medium-high, char the cherry tomatoes until they soften and develop a slightly blackened exterior for 2-3 minutes. Also, sear lemon halves cut side down, until they are nicely charred.

400 g Lamb Chop
20 g Garlic Chili Paste
320 ml Water
2 units Vegetable Cube
150 g Couscous
40 g Dried Apricot
7 g Fresh Parsley
5 g Mint Leaves
80 g Red Cherry Tomato
40 g Baby Rocket Leaves
10 g Butter
4 g Pine Nuts
85 g Fresh Lemon


Nuts, Gluten, Dairy

Step 1 : Marinate the Lamb Chops

In a bowl, thoroughly mix garlic chili paste (spicy), a pinch of salt, and black pepper with a drizzle of olive oil. Add lamb chops to this marinade, ensuring they're well-coated, and allow them to sit for 10-15 minutes.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Lamb Chops

Heat a pan over medium heat with oil. Once hot, lay the marinated lamb chops in the pan. Cook each side for 4-6 minutes depending on your preference for doneness.

Step 2 : Prep the Ingredients

Bring a pot of water to boil. Stir in a vegetable cube, then add couscous. Switch off the heat after adding couscous, cover the pot, and steam for 5-7 minutes. Thinly slice the apricot, and finely chop parsley and mint. Squeeze juice from half a lemon.

Step 4 : Final Touches

Fluff the couscous with a fork, and stir in butter. Season with salt and pepper. Garnish the couscous with the sliced apricot, chopped parsley, and mint, and mix well.

Step 6 : Serve and Enjoy!

Lay down a bed of rocket leaves on each plate. Spoon over the couscous, then apricots and herbs. Arrange the grilled lamb chops, then charred cherry tomatoes and charred lemon.


Get AED 100 off on your first weekly subscription. 

bottom of page