Lamb chops with olive couscous

  • January 22, 2011 - 1:13 PM


Serves 4.

Note: From "Cooking Light Mix & Match Low-Calorie Cookbook."

• 1 tbsp. dried oregano

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. black pepper

• 3 garlic cloves, minced

• 8 (4-oz.) lamb loin chops, trimmed

• 1/2 tsp. salt

• Cooking spray

• 1 (14-oz.) can fat-free, lower-sodium chicken broth

• 1 c. uncooked couscous

• 1/2 c. cherry tomatoes, halved

• 1/4 c. chopped pitted kalamata olives

• 3 tbsp. crumbled feta cheese


Preheat broiler. Combine oregano, olive oil, pepper and garlic; set aside.

Sprinkle lamb with salt; rub with 1 tablespoon oil mixture. Place lamb on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until done.

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.

© 2018 Star Tribune