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1
For the lamb: Put a large frying pan on medium heat with a good glug of oil.
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2
Run your fingers down the thyme sprigs to release their leaves and sprinkle them all over a large plate.
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3
Add a little salt and pepper and then squish the lamb chops or cutlets into the mix, turning them over to coat both sides.
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4
(This will give a lovely crust when cooked.)
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5
Fry them in the pan until they are golden brown, 3 to 4 minutes.
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6
Flip and cook, depending on how you like them done, 3 to 4 minutes more.
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7
Transfer them to a plate to rest for a few minutes, covered with foil (this will make them much more tender and juicy).
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8
Meanwhile, trim and slice the spring onions.
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9
Add the spring onions and salmonds to the frying pan and cook over medium heat, stirring every now and then, until the onions are wilted and the almonds golden, 1 to 2 minutes.
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10
For the couscous: Meanwhile, put some water on to boil.
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11
Pour the couscous into a medium bowl and just cover with the boiled water.
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12
Cover with plastic wrap and set aside for about 5 minutes.
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13
For the glaze: Combine the maple syrup, balsamic vinegar and butter in a small saucepan over high heat.
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14
Bring to a boil, then reduce to simmer, leaving it to bubble away for about 3 minutes, stirring from time to time.
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15
Once thickened and syrupy, remove from the heat and keep warm.
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16
Check that the couscous grains have absorbed all the water and are tender, then fluff it up with a fork.
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17
Crumble the feta cheese in, season with salt and pepper and add a good drizzle of oil.
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18
Stir together and re-cover to keep warm.
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19
Divide the couscous among four serving plates.
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20
Sit the rested lamb chops on top and drizzle the glaze (and any resting juices) over.
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21
Scatter over the spring onion and almond mix.
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22
Rip up the mint leaves and scatter them over the top.
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23
If using, top with the pomegranate seeds and serve.
