Spiced Lamb with Minty Green Pea Couscous

• 2 tbsp. olive oil
• 4 lamb shoulder chops
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• Kosher salt and pepper
• 3/4 c. couscous
• 1 small orange
• 1 c. frozen peas
• 1/2 c. fresh flat-leaf parsley, chopped
• 1/4 c. fresh mint, chopped

1. Heat oven to 400 degrees F. Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat.
2. Season the lamb with the chili powder, cumin, and 1/2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes per side.
3. Transfer the skillet to the oven; roast to desired doneness, 4 to 6 minutes for medium-rare.
4. Meanwhile, prepare the couscous according to package directions.
5. Using a vegetable peeler, remove 3 strips of zest from the orange.
6. Thinly slice the zest.
7. Fluff the couscous with a fork, then toss with the orange zest, peas, parsley, mint, remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
8. Serve with the lamb.

olive oil, lamb shoulder chops, chili powder, ground cumin, kosher salt, couscous, orange, frozen peas, parsley, fresh mint

Taken from www.delish.com/recipefinder/spiced-lamb-minty-green-pea-couscous-recipe-wdy0912 (may not work)