Mint Couscous with lamb chops

Combine olive oil with honey, coat chops with the mixture.  

Peel onions and dice. Soak raisins in warm water. Rinse mint, pat dry with paper towels and pluck off leaves. Toast cashew nuts in a dry pan. Heat 2 tablespoons of butter in a saucepan and saute onions for a few minutes. Drain raisins in a sieve and add together with cashew nuts to a pan. Deglaze pan with broth and bring to a boil. Add couscous with mint and turmeric and simmer for about 10 minutes or until done, remove from heat and season with salt and pepper.

Heat butter in a nonstick pan and cook chops for about 2-3 minutes per side on medium heat. Season with salt and pepper.