1 small bunch cilantro
1 small bunch flat-leaf parsley
½ small bunch mint
1 cup whole wheat couscous
1 cup frozen peas Sea salt and freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon smoked paprika
8 lamb rib chops, about 1 inch thick (about 2½ lbs.)
1 tablespoon grape seed oil
1 lemon, zested and juiced, divided
⅓ cup tahini
Juice cilantro, parsley and mint. Place 1 cup juice in a small saucepan and bring to a boil. Turn off heat, stir in couscous, peas and a pinch of salt. Cover and let sit for 10 minutes until the liquid is absorbed.
While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).
Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.