Spiced Lamb Chops

30 minutes, serves 4

8 lamb loin chops

Coarse salt & Coarse black pepper

1 t cumin

1 t coriander

1 t paprika

4 T EVOO

2 bell peppers (any color), 1" chop

1 large yellow onion, 1" chop

1 C grape/cherry tomatoes

1/2 C fresh parsley, chop

3 garlic cloves, fine chop

1 1/2 C chicken stock or broth

1 1/2 C couscous

5-6 sprigs mint, fine chop

3 T pine nuts, toasted

Cover chops with wax paper and whack each with heel of hand to flatten. Season on both sides with salt and pepper. Combine cumin, coriander, and paprika and sprinkle evenly over chops. Let chops stand 15 minutes.

Heat large skillet over high heat and add 2 T of EVOO. When oil is hot, add peppers and onions. Season veggies with salt and pepper and cook together for 5 minutes. Add tomatoes and cook until skins begin to burst. Add 1/2 of parsley to skillet and toss. Transfer to platter and cover with foil.

Place tablespoon of EVOO in a small pot. Heat oil over medium and add garlic. Saute 1 minute. Add chicken stock and bring to a boil. Add couscous, remove from heat, cover pot. Let stand 5 minutes.

In skillet you already used, add one tablespoon EVOO.  Add lamb chops and sear 2-3 minutes on each side for medium rare. Arrange chops on top of the peppers and onions. Fluff couscous with a fork and stir in remaining parsley, mint, and pine nuts.