Pan roasted lamb loin chops with chickpea puree and couscous with almonds and apricots

For the lamb chops:

4 lamb loin chops
1 Tsp allspice
1/4 Tsp cinnamon
1/8 Tsp cayenne pepper
1/4 Cup olive oil

In a bowl combine the olive oil, allspice, cinnamon and cayenne pepper. Coat the lamb chops with the oil and allow to sit about 10 minutes. Meanwhile, heat a heavy skillet over medium-high heat. Place the lamb chops in the pan and cook about 4 minutes per side, for medium rare.

For the chickpea puree:

1 Cup of chickpeas, drained
1/3 Cup of warm water
1/2 Tsp ground cumin
1 clove of garlic, chopped
1 Tbsp olive oil
pinch of salt

Place all of the ingredients into a food processor and puree until smooth.

For the Couscous:

1/3 cup sliced almonds
1 small onion, finely chopped
1 1/2 tablespoons olive oil
1 box of couscous (about 10 Oz)
2 Cups of vegetable broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped dried apricots
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 Tbsp olive oil

Toast almonds in a dry skillet over medium heat, stirring, until fragrant and pale golden, about 2 minutes. Set aside.

In the same pan, heat the olive oil and add in the onions and cook until softened and beginning to brown.

Heat the vegetable broth in a large saucepan until boiling.

Add in the couscous, onions, almonds, apricots, salt, pepper and hot vegetable broth. Cover and remove from heat and let stand for about five minutes. Add in the parsley and fluff with fork.

To assemble everything together, place a ring mold on the plate and tightly pack with couscous. Remove the mold. Spread about 1/4 cup of the chickpea puree onto the plate and top with lamb.