This is one of my favorite Rachel Ray recipes. Making these was when I realized how much I liked couscous. Not like, I love it!!
Ingredients:8 lamb loin chips
Coarse salt and coarse black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
4 tablespoons olive oil
2 green bell peppers, cubed
1 large yellow onion, cubed
1 cup cherry tomatoes
½ cup fresh parsley
3 garlic cloves, minced
1 ½ cups chicken broth
1 ½ cups couscous
5-6 sprigs of fresh mint, chopped
3 tablespoons pine nuts
Cover the chops with wax paper or plastic and whack each chop with the heel of your hand to flatten it out. Season the chops on both sides with salt and pepper. Combine the cumin, coriander, and paprika and sprinkle evenly over the chops. Pat the spices in place, and let stand for 15 minutes.
Heat a large skillet over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, add the peppers and onions. Season the vegetables with salt and pepper and cook together for 5 minutes, then add the tomatoes and continue to cook until their skins begin to burst. Add half of the parsley to the skillet and toss. Transfer the vegetables to a platter and cover loosely with foil to keep warm. Do not wash the skillet.
Place a tablespoon of olive oil in a small pot for the couscous. Heat the oil over medium heat and add the garlic. Sauté for 1 minute, then add the chicken stock and bring it to a boil. Add the couscous, remove from the heat, and cover the pot. Let stand for 5 minutes.
Return the skillet you cooked the veggies in to the stove and add another tablespoon of olive oil. Add the lamb chops and sear for 2 to 3 minutes on each side for medium rare, 4 minutes on each side for medium well. Arrange the chops on top of the peppers and onions.
Fluff the couscous with a fork and stir in the mint, the remaining parsley, and the pine nuts. The couscous makes a nice bed for the veggies and lamb to catch all the juices.