1/2 cup golden raisins

1 tsp kosher salt

3/4 couscous

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp freshly ground black pepper

8 lamb rib chops (about 3 oz each)

1/4 cup sliced almonds

1/4 cup chopped fresh flat-leaf parsley

Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

In a saucepan, combine 1 1/2 cups water, the raisins, and 1/2 tsp of the salt over high heat. Bring to a boil and add the couscous to the pan. Remove from the heat, cover, and let stand for 4 minutes. Fluff with a fork.

In a small bowl, combine the remaining 1/2 tsp salt, the cumin, coriander, and pepper, stirring with a whisk. Rinse the lamb chops and pat dry with paper towels. Place on the prepared baking sheet and rub the spice mixture evenly over the lamb. Broil, turning once, until barely pink in the center, about 4 minutes on each side.

In a small skillet, toast the almonds over medium heat, stirring constantly, until lightly toasted, about 3 minutes. Add the almonds and parsley to the couscous mixture, stirring well. Serve with the lamb.

Makes 4 servings.