- 1 8-ounce package Israeli couscous or 8 ounces plain couscous
- 3 tablespoons olive oil
- Kosher salt and pepper
- 8 lamb loin chops (about 1 1/2 inches thick)
- 2 medium red onions, cut into half-moons
- 1 tablespoon fresh oregano, roughly chopped
- 1 tablespoon capers
- calories 696
- caloriesfromfat 34 %
- fat 26 g
- satfat 5 g
- cholesterol 150 mg
- sodium 705 mg
- carbohydrate 62 g
- fiber 3 g
- sugars 11 g
- protein 56 g
How to Make It
Heat oven to 400° F.
Cook the couscous according to the package directions. Once cooked, stir in 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Season the lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to the desired doneness, about 8 minutes for medium-rare.
Wipe out the skillet and heat the remaining oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and 1/4 teaspoon pepper.
Divide the lamb and couscous among individual plates and serve with the onions.
Note: Quick-cooking Israeli couscous looks like a grain but is really a pearl-shaped toasted pasta that goes well with roast chicken, fish, and meat. You can usually find it in the rice aisle at the supermarket.