PREPARATION:

1. Combine lamb chops, soy sauce, 3 tablespoons of the wine, garlic and black pepper in large resealable food storage bag. Marinate in refrigerator 1 hour.
2. Preheat oven to 450°F. Combine HALF of the tomatoes, broth and 1 tablespoon of the oil in medium saucepan. Bring to a boil over high heat; stir in couscous, cover and remove from heat.
3. Remove lamb chops from marinade and pat dry. Discard bag with leftover marinade. Heat the remaining oil in large skillet over medium-high heat. Sear chops (in batches to prevent overcrowding of skillet) 2 minutes per side or until dark golden brown in color.
4. Remove seared chops from skillet and place on flat wire rack positioned in shallow baking pan. Bake 5 to 7 minutes or until lamb reaches an internal temperature of 145°F.
5. Meanwhile, add the remaining wine, the remaining tomatoes and demi-glace to skillet; simmer 2 to 3 minutes or until sauce thickens slightly. Remove from heat.
6. Add basil and parsley to prepared couscous; fluff with fork. Serve immediately with lamb chops and sauce.