lamb chops, cous cous & asparagus

I tend to gravitate toward pretty standard meat+starch+green vegetable meals (that's just how I roll). Here, we have:
-lamb chops with basil & kalamata olives (recipe here)
-roasted asparagus (tossed with olive oil, salt & pepper, and cooked at 450 until it looks done)
-cous cous with dried apricots, toasted almond slivers, & chopped fresh mint leaves (make cous cous according to the package instructions—using chicken stock as the liquid for more flavor—then just mix in the other ingredients after it's cooked).