Sesame Turkey Cutlets with Israeli Couscous Pilaf

Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger Israeli-style couscous next to regular couscous at the supermarket, or substitute the same amount of orzo.

• 
  
  1/2 cup vegetable oil
  
  


• 
  
  1-1/2 cups Israeli couscous
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 cup fine, dry breadcrumbs
  
  


• 
  
  1 Tbs. sesame seeds
  
  


• 
  
  3/4 tsp. paprika
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large eggs
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)
  
  


• 
  
  4 oz. feta, crumbled (1 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped red onion
  
  


• 
  
  4 lemon wedges
  
  

In a 3-quart saucepan, heat 2 Tbs. of the oil over medium-high heat. Add the couscous and cook, stirring constantly, until deep golden, 5 to 7 minutes. Add the chicken broth, bring to a boil, lower the heat to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat and keep covered.

Meanwhile, combine the breadcrumbs, sesame seeds, 1/2 tsp. of the paprika, the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Put the flour in a third shallow bowl and stir in 1/4 tsp. salt and the remaining 1/4 tsp. paprika. Dredge each cutlet in the flour, then the egg, and then the breadcrumbs. Transfer to a baking sheet or platter.

Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add two of the cutlets and cook, flipping once with tongs, until golden and crisp, about 3 minutes total. Transfer the cutlets to a paper-towellined plate. Heat the remaining 3 Tbs. oil in the skillet until shimmering hot and cook the remaining cutlets in the same manner.

Uncover the couscous and stir in the feta, parsley, onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the cutlets with the couscous and lemon wedges.

Spinach and Artichoke Salad with Couscous Cakes and Feta

Quick-to-cook couscous cakes make this meatless main-course salad satisfying.

For the dressing:

• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. sour cream
  
  


• 
  
  1 tsp. finely chopped fresh mint
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the couscous cakes:

• 
  
  3/4 cup couscous
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup packed fresh flat-leaf parsley leaves
  
  


• 
  
  1/2 cup canned chickpeas, rinsed and drained
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
  
  


• 
  
  3 Tbs. vegetable or canola oil
  
  

For the salad:

• 
  
  8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
  
  


• 
  
  1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
  
  


• 
  
  15 cherry tomatoes, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. crumbled feta (about 1/4 cup)
  
  

Make the dressing:

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Make the couscous cakes:

Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad:

In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.

Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

• 
  
  1/2 cup small-diced red onion
  
  


• 
  
  1/4 cup red wine vinegar
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, trimmed and cut into 1/2-inch pieces
  
  


• 
  
  1/2 cup Israeli couscous
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

• 
  
  Kosher salt
  
  


• 
  
  1 cup Israeli couscous
  
  


• 
  
  1 medium English cucumber, peeled and finely diced (2 cups)
  
  


• 
  
  1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice; more as needed
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup small-diced feta cheese
  
  

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

• 
  
  Kosher salt
  
  


• 
  
  1 cup Israeli couscous
  
  


• 
  
  1 medium English cucumber, peeled and finely diced (2 cups)
  
  


• 
  
  1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice; more as needed
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup small-diced feta cheese
  
  

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Charmoula Lamb Chops with Curried Couscous

Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor lamb, but it’s also delicious with pork, chicken, and seafood. If you don’t have dried currants, use raisins instead.

For the lamb chops

• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  1/4 cup packed fresh cilantro
  
  


• 
  
  1/4 cup packed fresh mint
  
  


• 
  
  1/4 cup packed fresh flat-leaf parsley
  
  


• 
  
  3 medium cloves garlic, peeled
  
  


• 
  
  3 Tbs. sweet smoked paprika
  
  


• 
  
  1 Tbs. Hungarian sweet paprika
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground fennel
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 4-oz. lamb rib chops (3 lb. total)
  
  

For the couscous

• 
  
  1-3/4 cups lower-salt chicken broth
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. Madras (hot) curry powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. (about 1-1/2 cups) couscous
  
  


• 
  
  1/4 cup toasted pine nuts
  
  


• 
  
  1/4 cup dried currants, soaked in warm water for 20 minutes and drained
  
  


• 
  
  6 medium fresh mint leaves, torn into small pieces
  
  

Marinate and broil the lamb

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.

Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.

Make the couscous

While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.

Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.

Lemon-Garlic Lamb Chops with Minted Couscous

Here, a simple lemon-garlic sauce does double duty—it’s brushed on the lamb and stirred into the couscous. You can use lamb loin chops instead of rib chops, but they might need slightly more time under the broiler.

• 
  
  12 3/4-inch-thick lamb rib chops (about 3 lb. total)
  
  


• 
  
  2 medium lemons
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  6 medium cloves garlic, minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup couscous
  
  


• 
  
  1/2 cup peas, thawed if frozen
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.

Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.

While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.

Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.

Couscous Pudding with Plumped Brandied Prunes

Quicker than rice pudding (you can have this on the table in 15 minutes flat) and just as comforting, this recipe, excerpted from the cookbook Dessert Express, can be varied to suit your menu.

• 
  
  1 cup prunes (about 12)
  
  


• 
  
  1/4 cup brandy
  
  


• 
  
  1/3 cup plus 1 Tbs. granulated sugar
  
  


• 
  
  1/4 cup walnut pieces, finely chopped
  
  


• 
  
  3 cups half-and-half
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1 cup couscous
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. vanilla extract
  
  

Combine the prunes, brandy, 1 Tbs. of the sugar, and the walnuts in a small microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute. Let stand on the counter to steep, covered, for 15 minutes.

Combine 1-1/2 cups of the half-and-half, the remaining 1/3 cup sugar, and the salt in a large, heavy saucepan and bring to a boil. Stir in the couscous and cover. Take the pan off the heat and let stand for 5 minutes.

Meanwhile, put the egg yolks in a medium bowl. Bring the remaining 1-1/2 cups half-and-half to a boil in a small saucepan. Whisk about 1/2 cup of the half and half into the egg yolks, 1 Tbs. at a time. Slowly whisk the remaining half-and-half into the egg yolks. Whisk the hot egg yolk mixture into the couscous. Turn the heat to medium high and cook, stirring constantly, until the pudding just starts to thicken, about 2 minutes.

Spoon the hot couscous pudding into bowls, top with the prunes, and serve.

This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.

Charmoula Lamb Chops with Curried Couscous

Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor lamb, but it’s also delicious with pork, chicken, and seafood. If you don’t have dried currants, use raisins instead.

For the lamb chops

• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  1/4 cup packed fresh cilantro
  
  


• 
  
  1/4 cup packed fresh mint
  
  


• 
  
  1/4 cup packed fresh flat-leaf parsley
  
  


• 
  
  3 medium cloves garlic, peeled
  
  


• 
  
  3 Tbs. sweet smoked paprika
  
  


• 
  
  1 Tbs. Hungarian sweet paprika
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground fennel
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 4-oz. lamb rib chops (3 lb. total)
  
  

For the couscous

• 
  
  1-3/4 cups lower-salt chicken broth
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. Madras (hot) curry powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. (about 1-1/2 cups) couscous
  
  


• 
  
  1/4 cup toasted pine nuts
  
  


• 
  
  1/4 cup dried currants, soaked in warm water for 20 minutes and drained
  
  


• 
  
  6 medium fresh mint leaves, torn into small pieces
  
  

Marinate and broil the lamb

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.

Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.

Make the couscous

While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.

Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.

Saffron Couscous

Baking the couscous helps it cook evenly and frees up your stovetop too.

• 
  
  3 cups (1-1/2 lb.) couscous
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/2 tsp. saffron threads, crumbled
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Put the couscous in a 9x13-inch baking dish; set aside.

In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous and mix well.

Cover the baking dish with foil and bake until the liquid has been absorbed by the couscous, 10 to 12 minutes. Let sit at room temperature, covered, for 5 minutes. Drizzle the olive oil over the couscous. Using a fork or your fingers, gently mix to coat the couscous in oil and break apart any clumps. Transfer to a serving dish. If not serving immediately, loosely cover the dish and keep warm for up to 30 minutes.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. chipotle powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups couscous
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

• 
  
  1/2 cup small-diced red onion
  
  


• 
  
  1/4 cup red wine vinegar
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, trimmed and cut into 1/2-inch pieces
  
  


• 
  
  1/2 cup Israeli couscous
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.

Lemon-Garlic Lamb Chops with Minted Couscous

Here, a simple lemon-garlic sauce does double duty—it’s brushed on the lamb and stirred into the couscous. You can use lamb loin chops instead of rib chops, but they might need slightly more time under the broiler.

• 
  
  12 3/4-inch-thick lamb rib chops (about 3 lb. total)
  
  


• 
  
  2 medium lemons
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  6 medium cloves garlic, minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup couscous
  
  


• 
  
  1/2 cup peas, thawed if frozen
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.

Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.

While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.

Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.

Lemon-Garlic Lamb Chops with Minted Couscous

Here, a simple lemon-garlic sauce does double duty—it’s brushed on the lamb and stirred into the couscous. You can use lamb loin chops instead of rib chops, but they might need slightly more time under the broiler.

• 
  
  12 3/4-inch-thick lamb rib chops (about 3 lb. total)
  
  


• 
  
  2 medium lemons
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  6 medium cloves garlic, minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup couscous
  
  


• 
  
  1/2 cup peas, thawed if frozen
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.

Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.

While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.

Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.