Recipe from The Bitter End, Austin.

Lamb Loin

3 lamb loins, cleaned (lamb chops may be substituted; allow 2 to 3 per person, depending on size)
salt and pepper to taste

Season loin and cook on grill at high heat approximately 3 to 5 minutes per side. Note: Lamb loin is very lean, so do not overcook.

To serve, cover each plate with a thin layer of harissa. Place a spoonful of couscous salad in middle of plate. Slice loin and fan attractively around couscous. Serves 6.

Mint Harissa

2 tablespoons paprika
3 teaspoons cayenne pepper
2 teaspoons cumin seed
3 teaspoons coriander seed
1 teaspoon salt
3 garlic cloves
4 tablespoons fresh mint
1 cup pure olive oil
1 tablespoon red-wine vinegar

Place all dry spices in a sauté pan over medium heat and toast, stirring, about 8 to 10 minutes. Be careful not to burn.

Let cool for about 5 minutes, then grind in a mortar and pestle or place in a food processor and blend until powdered. Remove to a mixing bowl and set aside.

Finely chop garlic and mint. Add them along with olive oil and red-wine vinegar to spices and whisk. Note: This recipe may be prepared one or two days in advance to let flavors meld. Store in refrigerator but warm to room temperature before serving.

Couscous Salad

2 cups uncooked couscous (13 to 14 ounces)
4 fresh apricots (or 8 dried)
1 small red onion
1 small red bell pepper
2 tablespoons fresh mint
1⁄4 cup golden raisins
1 lime (juice and zest)
1⁄4 cup extra-virgin olive oil
salt and pepper to taste

Place couscous in a bowl and pour 2 1⁄2 cups boiling water over it. Cover with plastic wrap and let sit for about 10 minutes.

Meanwhile, dice apricots, red onion, and red bell pepper. Finely chop mint.

Fluff couscous with a fork. Then mix all ingredients together and season to taste. Note: This dish should be served at room temperature.