Chopped mint, basil, and parsley brighten the yogurt sauce.

Allison Fishman
Recipe by Cooking Light October 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops, 1/2 cup couscous, and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  • While couscous stands, sprinkle lamb with salt and 1/8 teaspoon pepper. Place lamb on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness.

  • While lamb cooks, combine 1/8 teaspoon pepper, yogurt, and remaining ingredients. Serve lamb over couscous with yogurt sauce.

Nutrition Facts

282 calories; calories from fat 27%; fat 8.4g; saturated fat 3g; mono fat 3.6g; poly fat 0.6g; protein 21.5g; carbohydrates 28.4g; fiber 1.8g; cholesterol 54mg; iron 1.8mg; sodium 363mg; calcium 68mg.
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