Coat lamb chops in thyme leaves, salt, and pepper on a large plate.
Fry lamb in oil over medium heat for 4 minutes per side until golden.
Cover couscous with boiling water in a bowl, seal with film, and rest for 5 minutes.
Simmer butter, maple syrup, and balsamic vinegar in a saucepan for 3 minutes until syrupy.
Fluff couscous with a fork, mix in crumbled feta, seasoning, and olive oil.
Remove lamb to a plate, cover with foil, and rest for several minutes.
Sauté spring onions and flaked almonds in the lamb pan for 2 minutes.
Serve lamb over couscous, drizzled with glaze and topped with onions, almonds, mint, and pomegranate.