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Lamb Chops with Olive Couscous

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Yield 4 servings (serving size: 2 lamb chops and 1 1/4 cups couscous mixture)

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

Nutrition 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

How to Make It

  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.