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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 480
  • Fat: 19.8g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 10.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 36.2g
  • Carbohydrate: 36.8g
  • Fiber: 3g
  • Cholesterol: 97mg
  • Iron: 3.3mg
  • Sodium: 793mg
  • Calcium: 90mg

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. 1. Preheat broiler.
  2. 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. 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.
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