1/3 cup golden raisins
1 teaspoon kosher salt, divided
3/4 cup couscous
1/4 teaspoon ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground black pepper
8 (3-ounce) lamb rib chops, trimmed
1/4 cup sliced almonds
1/4 cup chopped fresh flat-leaf parsley
Preheat broiler. Line a rimmed baking sheet with foil. In a medium saucepan, combine the raisins and 1/2 teaspoon of the salt with 11/2 cups water. Bring to a boil, then add the couscous. Remove pan from heat, cover and let stand 5 minutes. Fluff with a fork, cover again and set aside.
In a small bowl, combine the remaining salt, cumin, coriander and pepper. Rub spice mixture over the lamb. Place lamb on the baking sheet. Broil lamb 10 minutes. Flip lamb chops once during cooking. Meanwhile, heat a small skillet over medium heat. Add the almonds and toast, stirring constantly, 3 minutes, or until lightly browned. Add toasted almonds and the parsley to couscous mixture and stir to combine. Serve alongside lamb.
Makes 4 servings (2 lamb chops and 3/4 cup couscous).
Recipe from the June 2006 issue of Cooking Light magazine, reprinted in the May 30, 2007, Mail Tribune.