Crown Lamb Rack With Green Herb Couscous

By Sunset
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2 lamb rib racks, 8 ribs each (4 1/2 to 5 lb. total; see notes)

1/2 teaspoon ground cumin

About 1/2 teaspoon each salt and pepper

1/4 cup pine nuts

1 onion (8 oz.), peeled and finely chopped

2 pork Italian sausages (about 8 oz. total), casings removed

2 cups fat-skimmed chicken broth

1 cup frozen petite peas

1 cup couscous

1/2 cup each coarsely chopped parsley, fresh mint leaves (or 2 tablespoons dried mint), and fresh dill (or 2 tablespoons dried dill)

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