Lamb Chops with Caramelized Red Onion Salad

1 (8 oz.) pkg. Israeli couscous or 8 oz. plain couscous
3 tbsp. olive oil, divided
1 tsp. kosher salt, divided
3/4 tsp. pepper, divided
8 lamb loin chops (about 1 1/2 inches thick)
2 med. red onions, cut into half-moons
1 tbsp. fresh oregano, roughly chopped
1 tbsp. capers

Preheat oven to 400°F. Cook couscous according to package directions. Once cooked, stir in 1 tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper.

Season lamb with 3/4 tsp. salt and 1/4 tsp. pepper. Heat 1 tbsp. oil in large skillet over medium-high heat and cook lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to desired doneness, about 8 minutes for medium-rare.

Wipe out skillet and heat remaining 1 tbsp. oil over medium heat. Add onions and cook, stirring occastionally, until soft, about 8 minutes. Stir in oregano, capers, and 1/4 tsp. pepper.

Divide lamb and couscous among individual plates and serve with onions. Makes 4 servings.