Moroccan lamb chops with couscous and minted kumquats recipe

Ingredients

• 1½ cups water
• 1 cup tricolor or plain Israeli (large pearl) couscous
• 1 cup raisins
• 4 tablespoons thinly sliced green onions or scallions (2)
• 1½ teaspoons salt
• 3 tablespoons snipped fresh mint
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1½ teaspoons ground cinnamon
• 8 lamb rib or loin chops, cut 1 inch thick (about 1½ to 2 pounds)
• 2 teaspoons olive oil
• 1½ cups kumquats, halved
• ½cup orange juice
• 3 tablespoons sugar

1. In a medium saucepan bring water to boiling. Stir in couscous, raisins, 2 tablespoons of the green onions, and ½ teaspoon of the salt. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes, stirring occasionally. Remove from heat.
2. Meanwhile, in a small bowl combine 1 tablespoon of the mint, the coriander, cumin, cinnamon, and the remaining 1 teaspoon salt. Sprinkle spice mixture on both sides of lamb chops; rub in with your fingers. In a very large skillet heat olive oil over medium-high heat. Add chops to skillet. Reduce heat to medium and cook for 10 to 12 minutes or until desired doneness, turning once.
3. For sauce, in a medium saucepan combine kumquats, orange juice, sugar, and the remaining 2 tablespoons green onions. Bring to boiling; reduce heat. Simmer, uncovered, until liquid is reduced and almost syrupy, about 10 minutes. Remove from heat. Cool slightly. Stir in the remaining 2 tablespoons mint.
4. Serve lamb chops over couscous. Spoon sauce over all.