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
How to Make It
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.
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.
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This was by far one of the best meals I've made from the site. The lamb chops came out perfect and the couscous was pretty amazing. Can't wait to make this for friends! By accident I used beef broth instead of chicken but it actually came out really good. Didn't feel like opening a 2nd can after seeing my mistake. Paired this with zucchini chips and had a perfect meal. Can't wait to make again!
Superfast with good results. Made to recipe except subbed fresh oregano for dry and grilled the chops outdoors. Couscous was very nice. Served with steamed asparagus. Great presentation and very nice summer meal.