Moroccan Spiced Lamb with Jeweled Couscous

Pat the lamb shoulder chops dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side until browned. Remove to a plate.

Dice the onion and mince the garlic. In the same skillet, reduce heat to medium and add the diced onion. Cook for 5 minutes until softened.

Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 1 teaspoon paprika. Stir and cook for 1 minute until fragrant.

Return the lamb chops to the skillet. Add 1 cup chicken broth and 1 tablespoon honey. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes until lamb is tender.

While the lamb cooks, prepare the jeweled couscous. Finely dice the dried apricots. Roughly chop the pistachios, mint, and cilantro.

In a medium saucepan, bring 1 1/4 cups water and 1/2 teaspoon salt to a boil. Add 1 tablespoon olive oil.

Remove from heat, add 1 cup couscous, stir quickly, cover, and let stand for 5 minutes.

Fluff the couscous with a fork. Stir in the diced apricots, 2 tablespoons golden raisins, 3 tablespoons chopped pistachios, 2 tablespoons chopped mint, and 2 tablespoons chopped cilantro.

Zest half the lemon and add to the couscous. Cut the lemon in half and squeeze the juice from half the lemon into the couscous. Stir to combine.

Taste the lamb sauce and adjust seasoning with remaining salt and pepper if needed.

Serve the lamb chops over the jeweled couscous, spooning the sauce over the top. Garnish with additional mint or cilantro if desired.