Broiled Lamb Chops with Sweet Pea and Spinach Couscous

• 2 cups chicken stock or broth
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 1/2 cups plain couscous
• 1 large red onion, chopped
• 4 garlic cloves, chopped
• Salt and freshly ground black pepper
• 2-pound rack of lamb cut into 12 chops (3 chops per person)
• 1 10-ounce box frozen peas
• 4 cups baby spinach
• 10 fresh basil leaves, chopped or torn
• 10 fresh mint leaves, chopped

1. Preheat the broiler.
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.
3. Cover the pot and raise the heat; bring the broth to a boil.
4. Remove the pot from the heat.
5. Add the couscous, cover, and let stand for 10 minutes.
6. 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).
7. Add the onions, garlic, salt, and pepper and cook, stirring frequently, for 3 to 4 minutes, or until the onions are tender.
8. While the onions are cooking, arrange the chops on a slotted broiler pan and season both sides with salt and pepper.
9. Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.
10. To the onions and garlic, add the frozen peas and the remaining 1/2 cup of chicken stock.
11. Heat for 2 minutes, then add the baby spinach and wilt.
12. Add the basil and mint and remove from the heat.
13. Fluff the cooked couscous with a fork.
14. Add the veggies and herbs to the couscous on a large platter, toss to distribute, and adjust the seasonings with salt and pepper.
15. Serve the lamb chops on top of the sweet pea and spinach couscous.

chicken, extravirgin olive oil, couscous, red onion, garlic, salt, rack of lamb, frozen peas, baby spinach, basil, mint

Taken from www.epicurious.com/recipes/food/views/broiled-lamb-chops-with-sweet-pea-and-spinach-couscous-374492 (may not work)