Five-spice powder is a pungent blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Add a side of steamed green beans.
3/4 cup orange juice
1/2 cup fat-free, less-sodium chicken broth
1/3 cup golden raisins
1 cup uncooked couscous
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon seasoned rice vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon five-spice powder
1/4 teaspoon black pepper
1/8 teaspoon salt
8 (4-ounce) lamb loin chops, trimmed
How to Make It
Combine first 3 ingredients in a medium saucepan; bring to a boil. Add couscous to pan. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine hoisin and next 4 ingredients (through five-spice powder) in a small bowl. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pepper and salt over lamb. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Add hoisin mixture to pan; cook 1 minute or until thoroughly heated, turning to coat lamb. Spoon sauce over lamb; serve with couscous.
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Quick, easy and delicious. I seasoned the lamb with the salt, pepper, and five spice instead of putting the five spice in the sauce. DH wasn't a big fan of the couscous but we all loved the sauce. Steamed green beans completed the dish.