Lamb is well suited for the North African flavors in this dish. For added flavor, stir golden raisins into the couscous pilaf.
Oxmoor House JANUARY 2008
Combine paprika and next 4 ingredients in a small bowl; stir well to combine. Reserve 1 1/2 teaspoons spice mixture, and set aside.
Brush lamb chops with olive oil; rub 4 1/2 teaspoons spice mixture on both sides of lamb chops. Set lamb chops aside.
Combine chicken broth, orange juice, carrot, and reserved 1 1/2 teaspoons spice mixture in a medium saucepan, and bring to a boil. Stir in couscous and green onions. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Fluff mixture with a fork; keep warm.
Place lamb chops on grill rack coated with cooking spray. Grill 4 to 5 minutes on each side or until desired degree of doneness. Serve lamb chops with couscous.
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