Thinking out loud... Maybe I should open my own test kitchen? I just love to experiment and keep it moving. I would DIE if I had to make the same thing over and over, yet that is how someone becomes a master of something. Any-who, tonight's dinner request was lamb chops and a soup. I decided on a butternut soup and couscous on the side item for the lamb chops.

We had a bottle of Chardonnay and Shiraz left over from the weekend, I used the white wine for the butternut squash and the red for the lamb chops. They came out pretty good and the plates were empty.

Lamb Chops Marinated in Red Wine
Serves 4
Courtesy of Country Living

Ingredients:
1/2 cup red wine (I used an 06 Shiraz)
1/4 cup olive oil
2 tablespoon red-wine vinegar
1 tablespoon lemon juice
1  lemon, peel only, cut into strips
3 large cloves garlic, minced
2 teaspoons fresh thyme
2 teaspoons fresh mint
3/4 teaspoons fresh-ground pepper
8  (about 2 pounds) lamb rib chops

Procedure:
    1.    Make the marinade: Combine red wine, olive oil vinegar, lemon juice, lemon peel, garlic,  thyme, mint, and 1/2 teaspoon pepper in a baking dish.  Add lamb chops to the marinade, cover, and refrigerate for 4 hours, turning meat over halfway through to be sure it is thoroughly marinated.
    2.    Grill the chops: Heat grill or grill pan over high heat until very hot. Remove chops from the marinade, pat dry, and set aside. Grill or place under the broiler the chops -- about 4 minutes per side for medium rare.

Simple Fruity Couscous Salad
Serves 4
Ingredients:
1 1/3 cups dry couscous
2/3 cup slivered almonds
1/2 cup packed dried apricots, chopped,
2/3 cup sweetened, dried cranberries or raisins, microwaved in 1 cup water for 1 minute
1 teaspoon cumin
1 teaspoon cinnamon
2 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Procedure:
Prepare couscous according to package directions. (Ratio is one cup of couscous , 1 cup water) Combine all ingredients; toss. Serve at room temperature or chilled.

*Note - I cooked my couscous in freshly squeezed orange juice to give it some extra flavor

My clients' husband comes rushing in to the kitchen "Dr. Oz was speaking about foods that are commonly overlooked - Chickpeas and red pepper were two of them", He confused the statement, chickpeas and red peppers is great food combination to increase energy. Once Dr. Oz says something we all take it a the WORD. Time to load up on chickpeas. Great thing I made them a Chickpea Salad the other day!

http://www.doctoroz.com/videos/dynamic-food-duos

Chickpea and Olive Salad
Cooking Time: 25 minutes + overnight soaking
Serves: 6 1 cup servings

1 1/2 cups dried chickpeas
1 small cucumber
2 médium tomatoes
1 small red (Spanish) onion
3 tablespoons chopped fresh parsley
1/2 cup pitted black olives
1 tablespoon lemon juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon honey

Directions:
1. Place the chickpeas in a large bowl and cover with cold water. Leave to soak overnight. Drain the chickpeas, place in a pan, cover with fresh water and cook for 25 minutes or just tender. Drain and allow to cool.

2. Cut the cucumber in half length ways, scoop out seeds and cut into 1/2 in slices. Cut the tomatoes into cubes about the same size as the chickpeas, and chop onion finely. Combine the chickpeas, cucumber, tomato, onion, parsley, and olives in a serving bowl.

3. Place the lemon juice, oil, garlic, and honey in a small screw top jar and shake well. Pour the dressing over the salad and toss lightly to combine. Serve at room temperature.