Sprinkle lamb chops generously on both sides with salt and let sit in refrigerator for 30 minutes; remove and rub harissa paste on both sides of each chop. Set aside until ready to cook.

Sautee onion and garlic in 2 tbsp olive oil in a saucepan set over medium heat. Once onions have softened, add couscous and toast until golden brown. Pour in 2 cups of water and remaining salt. Reduce heat, cover, and bring to a simmer. Cook 15 minutes or until couscous is tender, stirring occasionally. Stir in chickpeas adding more water as needed one tbsp at a time. Remove from heat, add lemon zest and lemon juice. Pour into a serving bowl, sprinkle in herbs and toss to combine, top with crumbled marinated feta.

Pre-heat a heavy bottomed pan (such as cast iron or carbon steel) until hot; add 2 tbsp olive oil, heat until glossy then add lamb chops. Sear 5-7 minutes per side, until chops have browned, and juices are visible on top. Serve with couscous and any remaining harissa.