Lamb Chops with Couscous

INGREDIENTS

Lamb Chops:
8 lamb chops
1 tbsp soy sauce
1 tbsp ketchup
1 tbsp oil
1 tsp Supreme Smoked Paprika
1 tsp Supreme Cayenne Pepper
1 tsp Supreme Garlic and Ginger Paste
1 tsp Supreme Onion Powder
2 tbsp apricot jam
Salt to taste

Couscous: 
½ cup couscous
¾ cup chicken or vegetable stock
½ cup green peas, boiled
½ cup Supreme Chickpeas (tin)
Garnish:
Chopped parsley

METHOD

Lamb Chops:
In a bowl mix together soy sauce, ketchup, oil, smoked paprika, cayenne pepper, garlic and ginger paste, onion powder, apricot jam and salt. Add chops and coat evenly. Marinate overnight in the refrigerator. Preheat oven at 200°c. Place chops on a lined baking sheet and brush/ spoon with remaining marinade. Bake for 18-20 mins

Couscous: 
Add couscous to a bowl. Boil 1 cup of stock and pour over couscous. Stir, then cover and leave for 15 minutes, until fluffy and all the stock has been absorbed. Fluff up couscous with a fork, add peas and chickpeas and mix well. Serve baked chops on a bed of couscous and garnish with chopped parsley.