For Couscous: Bring water to a boil; add olive oil, Feta and contents of Spice Sack. Simmer for a few seconds; stir in roasted red peppers, chives and couscous. Cover; remove from heat. Let stand 5 minutes. Fluff couscous lightly with fork before serving.

For Peppered Lamb Chops: While couscous is standing, brush both sides of lamb chops with 1 tsp olive oil; season with oregano and sea salt. Press cracked peppercorns onto chops. Heat remaining teaspoon olive oil in large nonstick skillet over medium-high heat. Cook lamb chops and garlic cloves 2 minutes; turn chops and cook 2 to 3 minutes for rare doneness or until cooked to desired doneness. Squeeze garlic cloves onto chops.

Serve chops with lemon wedges and couscous.