Combine the marinade ingredients and whisk. Add in lamb chops, cover, and refrigerate for at least 30 minutes.

Combine ingredients for the Harissa yogurt sauce and add one tablespoon of water at a time to thin until you have reached your desired consistency. Refrigerate.

Combine ingredients for the couscous salad and season with salt and pepper to taste. Mix well and set aside at room temperature

Remove the lamb chops from the marinade and pat dry with a paper towel. Season both sides with salt and pepper.

Heat a cast iron pan to high heat and add a high smoke point oil such as avocado oil. Wait until the pan is very hot and smoking, then add the lamb chops. Sear the lamb chops for 2 to 4 minutes, depending on thickness and your desired level of cooked. Remove from pan and place on a cutting board to rest.

To plate, add a heaping spoonful of the couscous salad to the plate, along with a dollop of the yogurt sauce. Add lamb chops on top of the salad. Serve and enjoy!