Lamb Chops with Pearled Couscous

Ingredients

• 3 lamb chops
• 1 cup pearled couscous
• 1/2 cup baby carrots
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss baby carrots with 1 tbsp olive oil, honey, thyme, salt, and pepper. Roast for 20-25 minutes until tender.
3. Cook pearled couscous according to package instructions. Fluff and mix with parsley, mint, cherry tomatoes, feta, garlic, remaining olive oil, salt, and pepper.
4. Season lamb chops with salt and pepper. Grill or pan-sear over medium-high heat for 4-5 minutes per side for medium-rare, or until desired doneness.
5. Plate lamb chops alongside pearled couscous salad and roasted baby carrots. Garnish with fresh herbs.