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!
Lamb Chops with Olive Couscous
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
More From Cooking Light
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note