Make a marinade with 2 Tbs honey, 2 Tbs soy sauce, 2 tsp sriracha or other hot chilli sauce and 2 tsp white wine vinegar, pour over lamb chops
and leave in the refrigerator for several hours. Cook giant couscous (also known as Israeli coucous) according to the packet. Put the lamb chops
onto a grill pan lined with kitchen foil and grill (broil) them until cooked and crispy at the edges, turning several times. Be watchful towards
the end, as the honey will caramelise and could burn! Sprinkle with sesame seeds. Meanwhile, sauté chopped shallots and courgettes, cut into thin
D-sections, for a few minutes, then add halved cherry tomatoes and a chopped deseeded red chilli. Heat these up then tip in the cooked couscous,
mix well with chopped parsley and a sprinkle of lemon juice, and serve with the lamb chops.