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1
Cover the chops with wax paper or plastic and whack each chop with the heel of your hand to flatten it out.
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2
Season the chops on both sides with salt and pepper.
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3
Combine the cumin, coriander, and paprika and sprinkle the mixture evenly over the chops.
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4
Pat the spices in place and wash up.
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5
Let the chops stand for 15 minutes.
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6
Heat a large skillet over medium-high heat and add 2 tablespoons of the EVOO.
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7
When the oil is hot, add the peppers and onions.
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8
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.
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9
Add half of the parsley to the skillet and toss.
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10
Transfer the vegetables to a platter and cover loosely with foil to keep warm.
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11
Do not wash the skillet.
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12
Place a tablespoon of the EVOO (just eyeball the amount) in a small pot for the couscous.
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13
Heat the oil over medium heat and add the garlic.
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14
Saute for 1 minute, then add the chicken stock and bring it to a boil.
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15
Add the couscous, remove from the heat, and cover the pot.
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16
Let stand for 5 minutes.
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17
Return the skillet you cooked the veggies in to the stove and add another tablespoon of EVOO, once around the pan.
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18
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.
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19
Arrange the chops on top of the peppers and onions.
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20
Fluff the couscous with a fork and stir in the mint, the remaining parsley, and the pine nuts.
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21
The couscous makes a nice bed for the veggies and lamb to catch all the juices.
