Lamb with Tomato-Lentil Couscous

Ingredients

• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon olive oil
• 1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 (6.1-ounce) package tomato and lentil couscous mix (such as Near East)
• 1/2 cup chopped onion
• 3/4 teaspoon minced garlic
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon black pepper

Preparation

1. Combine chicken broth and cornstarch, stirring well. Set aside.
2. Heat olive oil in a large nonstick skillet over high heat. Add lamb; sauté 4 minutes or until browned.
3. Prepare couscous according to package directions, omitting salt and fat.
4. Remove lamb from pan. Add onion and garlic; sauté 2 minutes or until onion is tender. Return lamb to pan. Stir in balsamic vinegar and mustard; cook 3 minutes or until liquid is reduced by half. Stir in chicken broth mixture; cook 2 minutes or until thickened. Stir in pepper.
5. Spoon couscous onto a platter; spoon lamb mixture over couscous.