Dukkah Kid Goat Chops with Couscous Salad
Servings Prep Time
2 20minutes
Cook Time
20minutes
Servings Prep Time
2 20minutes
Cook Time
20minutes
Ingredients
Dukkah Spice Mix
Cous-cous salad
Instructions
Dukkah
  1. Toast all the whole spices in a hot, dry pan for a minute being careful not to burn them
  2. Grind in a spice grinder or pestle and mortar and then add to the rest of the spices. You could make a large batch and keep it in an airtight jar for other recipes
For the chops
  1. Mix the spice mix with the pistachios, orange juice and honey and season to taste
  2. Add the chops and rub with the mix until fully coated
Cous-cous salad
  1. Measure out the couscous in a bowl and bring the stock to the boil
  2. Pour the hot stock over the couscous and mix. Cover with clingfilm and let stand for about ten minutes
  3. When the couscous is soft and all the stock has been soaked up, fluff it with a fork and season with salt
  4. Add the diced vegetables, olive oil, lemon juice, and fresh herbs.
  5. Cook the kid chops in a hot pan for a few minutes on each side until they are done to your taste
  6. Serve the chops on top of the warm couscous salad with a garnish of some extra chopped pistachios and sesame seeds and a drizzle of the pan juices
Recipe Notes

Huge thanks to Margriet Schuring for the photography