3/4 teaspoon curry powder
1/4 teaspoon turmeric (optional)
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 1/4 cups couscous (8 oz)
1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops
1 cup plain Greek yogurt
1 medium zucchini (1/2 lb), coarsely grated (about 1 cup)
1/4 teaspoon dried mint, crumbled
Special equipment: a well-seasoned large (2-burner) ridged grill pan
Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand for 5 minutes.
While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
For raita, stir together yogurt, zucchini, mint and remaining 1/2 teaspoon salt.
Fluff couscous with a fork and serve with lamb and raita.
Makes 4 servings.