Five-Spice Lamb Chops with Citrus-Raisin Couscous

Ingredients

• 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
• Cooking spray
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 8 (4-ounce) lamb loin chops, trimmed

Preparation

1. 1. 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.
2. 2. 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.