Lamb Chops with Greek Couscous

• 2 1/2 pounds lamb loin chops, (about 8), trimmed of fat
• 1/2 cup whole-wheat couscous
• 1 cup water for Couscous

Marinade

• 1 Tbls. Spicely® Garlic Granulates
• 1 Tbls. finely chopped fresh parsley
• 1 – 2  tbs. Spicely® Mediterranean Seasoning
• 2 teaspoons extra-virgin olive oil
• 2 medium tomatoes, chopped
• 1 medium cucumber, peeled and chopped
• 1/2 cup crumbled feta
• 3 Tbls. lemon juice
• 2 Tbls. finely chopped fresh dill

Put water on to boil in a medium saucepan.

Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired, 5 to 6 minutes per side for medium. Keep warm.

Stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill.

Stir to combine. Serve the couscous with the lamb chops.