Bring the eater to a boil in a 6-cup saucepan. Stir in the couscous, reduce heat to very low, cover and cook 5-10 minutes, until all water is absorbed. Meanwhile heat 2 tablespoons of oil in a skillet and saute the red peppers ad garlic until the peppers are softened, about 8 mnutes. Stir in the couscous. Add salt and pepper to taste. Film the bottom of a large skillet with oil. Set it over high heat and arrange the lamb chops in the skillet. This should be done over high heat to brown the chops on both sides, cooking only long enough to heat them through. Meanwhile, put the couscous mixture over medium heat, stirring acasionally to remove all clumps. Add additional oil, if necessary to create a smooth mixture. On a serving platter, arrange the lamb chops like fallen dominoes or shingles, one on top of the next. Spread the couscous in a ring around them. Nutritional info per serveing: 541 cal; 38g pro, 38g carb, 28g fat (43%) Source: Miami Herald 3/21/96 With the Grain by Ray Sokolof formatted 3/24/96 by Lisa Crawford