Moroccan Lamb & Freekah Bowl

Ingredients

• 4 lamb chops, bone-in
• 1 tbsp Harissa Spice Rub
• 1 cup frekeh, rinsed
• 2 cups water
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, charred and diced
• 1 zucchini, sliced and charred
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup pickled red onion
• 1/2 cup herb yogurt
• Salt and pepper to taste

Instructions

1. Season lamb chops with Harissa Spice Rub, salt, and pepper.
2. Grill lamb chops for 4-5 minutes per side for medium-rare, then rest and slice.
3. Cook frekeh in boiling water for 20-25 minutes until tender, then drain.
4. Roast cherry tomatoes in a dry skillet over medium heat until blistered, about 5 minutes.
5. Char red bell pepper and zucchini in a dry skillet until marked, about 3-4 minutes per side.
6. In a large bowl, combine cooked frekeh, roasted tomatoes, charred peppers, zucchini, mint, and cilantro.
7. Top with crumbled feta, pickled red onion, and herb yogurt.
8. Serve with sliced grilled lamb on the side.