In a small fry pan, heat ½ tablespoon olive oil and lightly toast the pine nuts for about 4 minutes. Add the golden raisins and continue to cook over medium heat for another 2-3 minutes until raisins are heated through. Set aside.

Heat chicken broth until boiling; add the spice packages from the couscous until fully dissolved. Remove from heat, add couscous and set aside covered for about 5 minutes.

With a spatula, fold in pine nuts and raisins, and remaining olive oil. Fluff and serve with the lamb chops and baby broccoli.