Coat the lamb chops in the Bush spices, then refrigerate while preparing cous cous.
Place the boiling water in a large saucepan, and pour in the cous cous. Cover and allow to absorb (2 – 3 minutes). Add in the butter, then place the saucepan over a low heat, and stir the cous cous well to separate (another 2 – 3 minutes).
Remove from the heat, and stir through the remaining ingredients.
Panfry or barbeque the coated lamb chops (approx. 5 minutes each side) and serve over the cous cous.