Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo Serves 4 Lamb Chops 1/2 cup extra virgin olive oil 1/2 lemon, zested and juiced 1/2 teaspoons dried oregano 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 clove garlic, roughly chopped 8 to 10 lamb chops Light olive oil, for cooking Couscous Tabbouleh 2 cups low-sodium vegetable stock 1 (10-ounce) box couscous 1/4 cup extra virgin olive oil 1 lime, zested and juiced 1 teaspoon ground cumin 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 3 plum tomatoes, seeded and finely diced 3 cloves garlic, finely minced 1 small red onion, finely diced 1/2 European cucumber, seeded and finely diced 1/4 cup finely chopped fresh cilantro 1/4 cup canned chickpeas, drained and rinsed Mint Mojo 1 1/2 cups mint jelly 1 cup extra virgin olive oil 3 cloves garlic, roughly chopped 1 bunch mint leaves (about 1 packed cup) 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper For lamb chops: Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally. Remove chops from refrigerator and shake off excess marinade. Set aside. Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare. For couscous tabbouleh: Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes. Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine. For mint mojo: Combine all ingredients in a food processor. Pulse until well combined. To serve: Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.