An unlikely combination to pair with an intense and balanced wine.
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Ingredients
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1 cup couscous
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1 cucumber
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2 Roma tomatoes
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½ red pepper
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½ red onion
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1 sprig fresh parsley, cilantro, basil and mint
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Salt and pepper
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½ lemon (zest and juice)
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Esporão Organic olive oil
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8 lamb chops
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DIRECTIONS
Prepare the couscous according to the instructions on the package and let cool. Add the tomato, onion, red pepper and cucumber, cubed. Finely shop the herbs and add. Drizzle with the lemon juice and olive oil, add the lemon zest, and season with salt and pepper. Mix well.
In a hot frying pan, sear the lamb chops (seasoned with salt and pepper) and let cook on both sides until ready.
Serve the couscous with the lamb chops on top.
Bon Appétit!