1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions
2 ears corn, cooked and kernels removed
1 zucchini, chopped
1 teaspoon olive oil
1/4 cup plus 1 teaspoon extra virgin olive oil, divided
1/2 cup walnuts, chopped
4 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
Freshly ground black pepper
1/4 cup fresh mint leaves, chopped
Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don’t want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.
Serve lamb chops with the pearl couscous salad and top with mint chimichurri. Devour.
for the Pearl Couscous Salad
Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.
In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.
In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.