Moroccan Lamb Chops with Spiced Couscous

• 2 teaspoons paprika
• 1 Teaspoon dried oregano
• 1 teaspoon tumeric
• 1/2 Teaspoon garlic powder
• 1 1/2 teaspoons kosher salt, divided
• 1 lemon, juiced
• 12 lamb chops, about 4 pounds
• 1 teaspoon olive oil plus 1 tablespoon
• 1 zucchini, diced
• 1 small onion, peeled and diced
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• 3/4 cup Water
• 2/3 cup whole wheat couscous
• 1/4 cup pine nuts
• 1/4 cup Golden raisins

Preparation

1. In a small bowl combine paprika, oregano, tumeric, garlic powder, 1/2 teaspoon salt and lemon juice and stir well. Pat lamb chops dry with a paper towel and place in a large resealable bag. Pour marinade into bag, seal and work around with your hands to cover lamb. Refrigerate for at least one hour or overnight.
2. In a saucepan, heat 1 teaspoon olive oil. Add zucchini and onions and sauté 5 to 8 minutes or until onions are translucent. Stir in coriander and cinnamon and sauté 1 minute more. Add water and bring to a boil. Stir in couscous, pine nuts, raisins and remaining 1 teaspoon salt. Remove from heat and cover. Let sit 5 minutes and fluff with a fork before serving.
3. To cook lamb chops, remove from refrigerator about 30 minutes before cooking. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add lamb and cook about 4 minutes per side for medium doneness.