ZUCCHINI, WALNUT AND CAPER COUSCOUS
1 cup couscous
1 cup chopped parsley
3/4 cup walnuts, toasted and finely chopped
1/4 cup olive oil
2 tablespoons lemon juice
2-3 tablespoons capers, to taste
2 zucchini, chopped
To prepare the couscous, in a small saucepan bring 1 cup lightly salted water to a boil. Add couscous and remove from heat. Stand, covered for 10 minutes or until liquid is absorbed. Fluff with fork to separate grains then set aside.
Place parsley, 1/4 cup of the walnuts, oil, and lemon juice in a food processor or blender and pulse on and off to make a coarse paste. Reserve 2-3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and 1/4 cup walnuts.
Preheat oven to 450F. Brush lamb chops generously with oil and season with salt and pepper. Pre-heat frying pan over high heat, add chops and cook for 2 minutes, turn and cook for another minute.
Place pan in oven and cook 3-4 minutes further for medium rare and the meat is still springy when pressed.
Just before serving, pan fry or blanch zucchini in water for 1-2 minutes or until just tender and toss through the couscous.
Remove from oven and toss chops with the reserved parsley and walnut mixture.
Serve immediately with warm couscous.
This dish combines lamb with its classic Mediterranean combinations. It's also great with the larger grained 'Pearl' couscous just boil in stock or water for 10-12 minutes or until tender then proceed as directed.