1½ cups water
1/3 cup golden raisins
1 tsp. kosher salt
3/4 cup couscous
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. white pepper
8 lamb rib chops, trimmed
1/4 cup sliced almonds
1/4 cup chopped fresh flat-leaf parsley
Combine 1½ cups water, raisins, and 1/2 teaspoon salt in a medium saucepan;
bring to a boil. Add couscous to pan. Remove from heat; cover and let stand
5 minutes. Fluff with a fork.
Combine remaining 1/2 teaspoon salt, cumin, coriander, and pepper. Rub spice
mixture evenly over lamb. Place lamb on a jelly-roll pan lined with
aluminum foil. Broil lamb 10 minutes or until desired degree of doneness,
turning once.
Heat a small skillet over medium heat. Add almonds to pan; cook 3 minutes or
until lightly toasted, stirring constantly. Add almonds and parsley to
couscous mixture; stir to combine. Serve with lamb.
4 servings
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