Lamb Chops with Olive Couscous

Lamb Chops with Olive Couscous Recipe
Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Yield:

4 servings (serving size: 2 lamb chops and 1 1/4 cups couscous mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 480
Fat 19.8 g
Satfat 5.6 g
Monofat 10.8 g
Polyfat 1.7 g
Protein 36.2 g
Carbohydrate 36.8 g
Fiber 3 g
Cholesterol 97 mg
Iron 3.3 mg
Sodium 793 mg
Calcium 90 mg

Ingredients

1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
3 garlic cloves, minced
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon salt
Cooking spray
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked couscous
1/2 cup cherry tomatoes, halved
1/4 cup chopped pitted kalamata olives
3 tablespoons crumbled feta cheese

Preparation

1. Preheat broiler.

2. Combine first 4 ingredients. Sprinkle lamb with salt; rub with 1 tablespoon oil mixture. Place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until done.

3. While lamb cooks, heat a medium saucepan over medium-high heat. Add remaining oil mixture; cook 20 seconds, stirring constantly. Stir in broth; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in tomatoes, olives, and cheese. Serve couscous mixture with lamb.

Note:

Caroline Ford,

Cooking Light

November 2009
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