2 cups chicken stock or broth
3 tablespoons extra-virgin olive oil
1 1/2 cups plain couscous
1 large red onion, chopped
4 garlic cloves, chopped
Salt and freshly ground black pepper
Place about 1 1/2 cups of the chicken stock and 1 tablespoon of the EVOO in a medium sauce pot over medium heat. Cover the pot and raise the heat; bring the broth to a boil. Remove the pot from the heat. Add the couscous, cover, and let stand for 10 minutes.
This is a nice quick and easy recipe. I couldn't find a rack of lamb, so I used a T-bone steak. It was a nice change of pace (it was on sale, so I didn't have to spend $20-$30 on the meat.) That's the only thing I did differently (except that I didn't use a platter to mix up the peas and couscous).