For The Lamb Chops For The Couscous

For The Lamb Chops

1. In a bowl not made of metal, combine all ingredients (except the chops) and then add the lamb chops.
2. Cover the bowl and let chill in the fridge for at least 60 minutes, or preferably overnight (or you can freeze the marinated lamb in an airtight container and cook later).
3. About 15 minutes before you plan to eat, remove the lamb from the fridge and let it reach room temperature. Fire up the grill (or barbecue) as high as it can go.
4. Grill both sides of the chops until cooked to your liking. We prefer our chops a little rare. Cooking time will vary depending on the thickness of the chops, but generally it takes 5-7 minutes per side to reach rare to medium-rare.

For The Couscous

1. Prepare the couscous per instructions on the package, adding the vegetable stock cube to the water before boiling.
2. Mix in all of the vegetables, and then add in the red wine vinegar, pomegranate seeds, chopped mint, and parsley and mix thoroughly. Season to taste with salt.
3. Evenly distribute the couscous among four plates and sprinkle the crumbled feta equally over each serving.
4. Add the lamb chops to the plates alongside the couscous and serve.