Lamb Chops with Olive Couscous

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.