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  • Writer's pictureBurnt Ends at Beer Farm

Chermoula Chops & Spiced Chickpea & Pearl Cous Cous Recipe

A recipe from our chef mates Nathan and Eileen Booth at Burnt Ends Smoking Co. It's one of our favourite spots in Margaret River so we were thrilled when they agreed to create some homestyle recipes to go with our lamb boxes.

Serves 3-4


8 thick cut mid-loin lamb chops

11/2 cups pearl couscous

200 g green beans blanched

1 tin chickpeas drained and rinsed

2 tsp smoked paprika

2 tsp ras el hanout (Moroccan spice blend)

1 fennel finely sliced (reserve fronds for garnish)

50 ml olive oil

1 lemon juiced

1 lemon cut into wedges

Chermoula (or ready made from gourmet food stores)

Makes 500ml

8 g coriander seeds

15 g cumin seeds

4 g caraway seeds

3 bunches coriander

3 bunches flat leaf parsley

2 cloves garlic cloves

5 g smoked paprika

5 g dried chilli flakes

Juice of one lemon

1 tsp salt

100 ml olive oil

150 ml vegetable oil



Heat frying pan over medium heat and gently toast seeds until fragrant. Remove seeds and allow to cool. Place spices and remaining ingredients in a blender or food processor and blend until a paste forms. Place in an airtight container and cover with a layer of olive oil to prevent discolouring. Chermoula will keep in an airtight container up to 3 days.

Coat lamb chops with chermoula allow to marinate for minimum 30mins

Meanwhile, bring a large saucepan of salted water to a boil. Add couscous and cook until tender 8-10 minutes. Drain and refresh with cold water to stop the cooking process.

Pre heat oven 180degrees.

Rub drained chickpeas with smoked paprika and ras el hanout place on a lined tray and put in the oven for 8mins to toast and remove excess moisture.

Combine chickpeas, fennel, couscous, green beans, lemon juice and olive oil in a bowl.

Heat a char grill pan or barbeque over medium heat. Grill chops until charred and tender (4mins each side). Grill wedges of lemon until just coloured

Remove and allow to rest for 2mins before serving

Arrange salad on plates, add lamb and drizzle with a little more chermoula. Garnish with fennel fronds and charred lemon wedge.

Marybrook Premium Produce Lamb Boxes

Released monthly, Marybrook Premium Produce Lamb Boxes are filled with award winning, 100% grass fed, grain free lamb produced by Tony Passamai and Marissa Taylor in the Margaret River Region. Available as bulk 9-18 kg meat boxes with a selection of lamb cuts; sized for small and large households, they're easy to store in a standard freezer. Order online for Margaret River or Farmers Market pickup or home delivery on our Busselton, Bunbury, Mandurah, Peel and Perth route. Order early to avoid disappointment.

Marybrook Premium Produce was named National Gold Medallist and State Winner at the Delicious Produce Awards. Our meat is tender, full of flavour and raised with a focus on sustainability and wellbeing.


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