Ingredients

4 servings

　　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

　　

Step 1

Preheat the broiler.

　　

Step 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. Cover the pot and raise the heat; bring the broth to a boil. Remove the pot from the heat. Add the couscous, cover, and let stand for 10 minutes.

　　

Step 3

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). Add the onions, garlic, salt, and pepper and cook, stirring frequently, for 3 to 4 minutes, or until the onions are tender.

　　

Step 4

While the onions are cooking, arrange the chops on a slotted broiler pan and season both sides with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.

　　

Step 5

To the onions and garlic, add the frozen peas and the remaining 1/2 cup of chicken stock. Heat for 2 minutes, then add the baby spinach and wilt. Add the basil and mint and remove from the heat.

　　

Step 6

Fluff the cooked couscous with a fork. Add the veggies and herbs to the couscous on a large platter, toss to distribute, and adjust the seasonings with salt and pepper.

　　

Step 7

Serve the lamb chops on top of the sweet pea and spinach couscous.

　　Rachael Ray 365: No Repeats