Herbed Lamb Chops With Greek Couscous Salad

• 1 cup water
• 1 tablespoon garlic minced
• 1 tablespoon parsley leaves finely chopped
• 1/4 teaspoon salt
• 2 1/2 pounds lamb loin chops, trimmed of fat
• 2 teaspoons olive oil, extra-virgin
• 1/2 cup couscous whole wheat
• 2 medium tomatoes chopped
• 1 medium cucumbers peeled and chopped
• 1/2 cup feta cheese crumbled
• 3 tablespoons lemon juice
• 2 tablespoons dill weed finely chopped fresh

1. Put water on to boil in a medium saucepan.
2. Combine garlic, parsley and salt in a small bowl.
3. Press the garlic mixture into both sides of lamb chops.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium.
6. Keep warm.
7. Meanwhile, stir couscous into the boiling water.
8. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes.
9. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.
10. Transfer to a medium bowl.
11. Add tomatoes, cucumber, feta, lemon juice and dill.
12. Stir to combine.
13. Serve the couscous with the lamb chops.

water, garlic, parsley, salt, lamb loin chops, olive oil, couscous, tomatoes, cucumbers, feta cheese, lemon juice, dill

Taken from recipeland.com/recipe/v/herbed-lamb-chops-greek-couscou-49017 (may not work)