I have never been to Morocco, and have eaten at only a couple of Moroccan restaurants, neither of them particularly inspiring, but have it in my head that the following is vaguely Moroccan after reading many recipes which claim to be such. The Moroccan lamb chops are simply coated in Ras El Hanout and then cooked in a beautiful new frying pan (though you could use any old pan or griddle, I suppose). Ras El Hanout means essentially "the best in the shop" and can contain any number of different spices. The major components of mine seem to be cumin, cinnamon and nutmeg and it is more aromatic than spicy.
The couscous is mixed with chickpeas, dried apricots and some nuts for crunch, and the whole lot served along side a salad of rocket and chard (almost certainly not at all Moroccan, but some vegetation was necessary).
Moroccan Lamb Chops
Cous cous with Chick Peas (enough for at least 4 servings)
Sprinkle the ras el hanout over the lamb chops and turn them well, making sure the meat is coated evenly. Set aside and start the cous cous - this can stand and wait whilst the lamb cooks, but not vice versa. First dry fry the flaked almonds until fragrant and a pale golden brown. Set aside and treat the pine nuts similarly. Watch carefully as you do both as they burn very suddenly. Chop the apricots into 5mm thick bands. Chop the red onion and saute in the olive oil in a large saucepan. Add the drained and rinsed chick peas to the pan. Pour in the vegetable stock, or water and then add some vegetable bouillon, bring to the boil then add the cous cous and apricots. Cover with a lid and turn off the heat. Whilst the cous cous steams, heat a large frying pan, adding the oil if using. When hot, add the lamb chops. Fry until brown and crisping on the outside but still pink and soft within. When the lamb is almost done, squeeze over the lemon juice and stir the almonds and pine nuts into the couscous, reserving a spoonful for garnishing on the plate. Serve the lamb along side the cous cous with a leafy green salad.