Title: Lamb chops with couscous
 Categories: Meat/lamb
      Yield: 4 Servings
 
      2 c  ~water
      1 c  Couscous
           Oil
      2    Red bell peppers; seeded and
           -diced
      1 cl Garlic; minced
           Salt and pepper
      8    Rib lamb chops
 
  Bring the eater to a boil in a 6-cup saucepan.  Stir in the couscous,
  reduce heat to very low, cover and cook 5-10 minutes, until all water
  is absorbed. Meanwhile heat 2 tablespoons of oil in a skillet and
  saute the red peppers ad garlic until the peppers are softened, about
  8 mnutes. Stir in the couscous.  Add salt and pepper to taste. Film
  the bottom of a large skillet with oil.  Set it over high heat and
  arrange the lamb chops in the skillet.  This should be done over high
  heat to brown the chops on both sides, cooking only long enough to
  heat them through. Meanwhile, put the couscous mixture over medium
  heat, stirring acasionally to remove all clumps.  Add additional oil,
  if necessary to create a smooth mixture. On a serving platter,
  arrange the lamb chops like fallen dominoes or shingles, one on top
  of the next. Spread the couscous in a ring around them.
  
  Nutritional info per serveing: 541 cal; 38g pro, 38g carb, 28g fat
  (43%)