- 1 1/2 cups fat-free, lower-sodium chicken broth, divided
- 4 teaspoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1 cup uncooked couscous
- 2 teaspoons minced rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 (3-ounce) lamb rib chops, trimmed
- Cooking spray
- 1/3 cup red currant jelly
- 3 tablespoons balsamic vinegar
- 2 teaspoons whole-grain mustard
- 1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped
- 2 tablespoons chopped fresh mint
- Rosemary leaves (optional)
- calories 507
- fat 17.4 g
- satfat 4.9 g
- monofat 8.7 g
- polyfat 2 g
- protein 29.6 g
- carbohydrate 56.4 g
- fiber 3.5 g
- cholesterol 70 mg
- iron 2.9 mg
- sodium 595 mg
- calcium 42 mg
How to Make It
Bring 1 1/4 cups broth, 2 teaspoons oil, and 1/8 teaspoon salt to a boil in a medium saucepan. Stir in couscous; cover. Remove pan from heat.
Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.
Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.