Herbed Lamb Chops with Greek Couscous Salad

Cut up all the herbs and vegetables. Combine the chopped parsley and minced garlic and press the mixture into the flesh of the lamb chops. Heat the teaspoon of oil in a frypan on a medium-high heat and cook the chops in it till desired level of rareness (about 5-6 minutes per side). Mix tablespoon of oil into couscous and then add the boiling water and mix until the water is absorbed. Stand covered for 5 minutes. Just before serving add all the other chopped vegetables, herbs, feta, spices and lemon juice to the couscous and mix. Serve the chops on a bed of couscous.