Broiled Lamb Chops with Sweet Pea and Spinach Couscous

Preparation

1. Step 1

   Preheat the broiler.

   Step 2

   Place about 1 1/2 cups of the chicken stock and 1 tablespoon of the EVOO in a medium sauce pot over medium heat. Cover the pot and raise the heat; bring the broth to a boil. Remove the pot from the heat. Add the couscous, cover, and let stand for 10 minutes.

   Step 3

   While the chicken stock is heating up, preheat a medium skillet over medium-high heat with the remaining 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, salt, and pepper and cook, stirring frequently, for 3 to 4 minutes, or until the onions are tender.

   Step 4

   While the onions are cooking, arrange the chops on a slotted broiler pan and season both sides with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.

   Step 5

   To the onions and garlic, add the frozen peas and the remaining 1/2 cup of chicken stock. Heat for 2 minutes, then add the baby spinach and wilt. Add the basil and mint and remove from the heat.

   Step 6

   Fluff the cooked couscous with a fork. Add the veggies and herbs to the couscous on a large platter, toss to distribute, and adjust the seasonings with salt and pepper.

   Step 7

   Serve the lamb chops on top of the sweet pea and spinach couscous.