To make the dry rub, mix together the salt, Hearty Seasoning, and pepper in a small bowl.
On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
To make the marinade, mix together the garlic, orange zest, orange juice and Hearty Seasoning in a medium bowl.
Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn’t completely cover the lamb chops, flip halfway through.
While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty Seasoning, salt, and pepper. Set aside.
To make the couscous, combine the chicken stock, butter, and salt in a small saucepan over medium-high heat. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1 to 2 teaspoons of olive oil and mix. Set aside.
To cook the lamb chops, heat the canola oil in a large cast iron skillet over medium heat.
Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper. Discard any remaining marinade.
Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3 to 5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
Just before serving, fold the parsley and chives into the couscous.
To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.