Notes: 1 - Make sure the chicken stock is at room temperature, or even better near boiling point. 2 - When browning nuts, always remove them from your frying pan once brown (the frying pan might remain hot for a while even off the stovetop, causing the nuts to burn). 3 - If you like a bit of sweet in your savory dish you can replace the olives with 10 finely diced apricots. 4 - If you can’t buy chervil replace it with Italian parsley.

To make couscous: Bring the chicken stock to boiling point. In a baking dish add 3½ cups of chicken stock to the couscous. Cover for 10 minutes with cling foil. Remove the foil and allow to cool.

Preheat a small frying pan. Add the almonds and roast them until nicely browned. Remove from frying pan and set aside.

Wash and clean the scallions and slice as thin as possible. Set aside.

Cut the olives into ⅛ inch thick slices. Set aside.

Remove the leaves from the chervil sprigs and mince roughly. Set aside.

Clean and peel the parsnip. Cut in ⅛ inch thick slices.

Remove the leaves from the cauliflower. Cut around the underside of the head removing most of the core. Detach the florets where they join at the center. Separate the florets by cutting through the base to make smaller florets.

Clean the mushrooms, cut the small ones into quarters and the bigger ones into sixths or eighths. Toss the mushrooms with olive oil, pepper and salt.

Preheat the grill on medium heat. Once hot place the mushrooms on the grill. Grill for around 2 minutes until you see grill marks and the mushrooms are nicely browned. When grilled set aside. You might want to do it in two shifts.

Brush the parsnip with olive oil and sprinkle with pepper and salt. Grill both sides for around 2 minutes until you see grill marks appear. Add ½ cup of chicken stock and place the lid on the steam grill. Steam grill until cooked to liking. When grilled and cooked cut the parsnip into small dices. Set aside.

Now place the cauliflower on the steam grill and follow same procedure as for the parsnip.

In a mixing bowl add couscous, mushrooms, parsnip, cauliflower, almonds, grilled pumpkin seeds, olives, half of the minced chervil and half of the sliced scallions.

Using the finest zester add zest of two lemons. Add 2 tablespoons olive oil. Add lemon juice to taste. Using a spatula mix gently. Flavor with pepper and salt.

To make lamb chops: Brush the lamb chops with canola oil. Sprinkle with salt and pepper.

Preheat the steam grill on medium to high heat. Once hot place the lamb chops on the grill in the opposite direction of the ridges. Grill and turn once until grill marks appear on both sides of the lamb chops (1½ to 2 minutes each side). Add the chicken stock and place the lid on the steam grill. Steam grill for 2 minutes (medium rare) or cook until liking.

Take the lamb chops out of the steam grill and leave to rest for 5 minutes under a kitchen towel before serving.

To serve: Place the couscous on a plate. Finish with the rest of the chervil and sliced scallions. Serve the lamb chops over the couscous. Note: Lamb chops not pictured.