Lamb is well suited for the North African flavors in this dish. For added flavor, stir golden raisins into the couscous pilaf.
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon garlic salt
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
8 (4-ounce) lamb loin chops, trimmed
1 tablespoon olive oil
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh orange juice
1/2 cup grated carrot
2/3 cup uncooked couscous
1/4 cup minced green onions
How to Make It
Combine paprika and next 4 ingredients in a small bowl; stir well to combine. Reserve 1 1/2 teaspoons spice mixture, and set aside.
Brush lamb chops with olive oil; rub 4 1/2 teaspoons spice mixture on both sides of lamb chops. Set lamb chops aside.
Combine chicken broth, orange juice, carrot, and reserved 1 1/2 teaspoons spice mixture in a medium saucepan, and bring to a boil. Stir in couscous and green onions. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Fluff mixture with a fork; keep warm.
Place lamb chops on grill rack coated with cooking spray. Grill 4 to 5 minutes on each side or until desired degree of doneness. Serve lamb chops with couscous.
Oxmoor House Healthy Eating Collection
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