Lamb and Garlic Couscous

Lamb and Garlic Couscous

This is a meld of Middle Eastern flavors

Ingredients:
1/4 Cup of Pine Nuts
1 Tsp Olive Oil
1 tsp Garlic Powder
1/3 Cup of couscous

1 Tbsp of butter1 1/2 Cups of Water

Generous amount of Kosher salt

Bone in Lamb Chops (I used a 3 pack from Shoprite for 1 serving)

* Cumin

* Corriander

* Rosemary

* Kosher Salt
Preparation:
In a stainless 2qt saucepan, bring water and salt to a boil.  In small skillet add oil, garlic powder,  and pine nuts over low heat. When garlic and nuts begin to brown, remove from heat and set aside. Once water has come to a boil add couscous, butter and cover (remaining on high heat). 

Use a whisk to fluff the couscous and cook uncovered until all liquid is gone. At this point, remove from heat and set aside covered. (Additionally, in lieu of this variant, my other couscous recipe can be used: http://raygasnick.blogspot.com/2012/05/pine-nut-and-garlic-couscous.html)

Season the lamb with Kosher salt, crushed rosemary, and generous amount of cumin and corriander. Place on grill or griddle pan on medium heat until it begins to brown. For criss cross grill marks, rotate 90 degrees after about 4 or 5 minutes. Flip lamb chops over and cook for additional 5 minutes before finishing in foil.  Remove the lamb from direct heat and place inside aluminum foil creating a tight wrapper for the chops.  After 10 minutes (or until desired done-ness) remove from heat and let rest. 

Serving: 

Layer couscous on a plate and then place lamb chops atop. This sits well with garlic bread ( ) and is done in about 30 minutes.