• 4servings
  • 507calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups fat-free, lower-sodium chicken broth, divided

  2. 4 teaspoons olive oil, divided

  3. 1/2 teaspoon salt, divided

  4. 1 cup uncooked couscous

  5. 2 teaspoons minced rosemary

  6. 1/2 teaspoon garlic powder

  7. 1/4 teaspoon black pepper

  8. 8 (3-ounce) lamb rib chops, trimmed

  9. Cooking spray

  10. 1/3 cup red currant jelly

  11. 3 tablespoons balsamic vinegar

  12. 2 teaspoons whole-grain mustard

  13. 1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped

  14. 2 tablespoons chopped fresh mint

  15. Rosemary leaves

Instructions Jump to Ingredients ↑

  1. Bring 1 1/4 cups broth, 2 teaspoons oil, and 1/8 teaspoon salt to a boil in a medium saucepan. Stir in couscous; cover. Remove pan from heat.

  2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.

  3. Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.

  4. Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.


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