Lamb Rib Chops with Raisin-Almond Couscous

Ingredients

• 1 1/2 cups water
• 1/3 cup golden raisins
• 1 teaspoon kosher salt, divided
• 3/4 cup couscous
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 8 (3-ounce) lamb rib chops, trimmed
• 1/4 cup sliced almonds
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Preheat broiler.
2. Combine 1 1/2 cups water, raisins, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add couscous to pan. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Combine remaining 1/2 teaspoon salt, cumin, coriander, and pepper. Rub spice mixture evenly over lamb. Place lamb on a jelly-roll pan lined with aluminum foil. Broil lamb 10 minutes or until desired degree of doneness, turning once.
4. Heat a small skillet over medium heat. Add almonds to pan; cook 3 minutes or until lightly toasted, stirring constantly. Add almonds and parsley to couscous mixture; stir to combine. Serve with lamb.