Herbed Lamb Chops with Greek Couscous Salad
Put water on to boil in a medium saucepan.Advertisement
Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium. Keep warm.
Meanwhile, stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.
Make Ahead Tip: The salad (Step 3) will keep, covered, in the refrigerator for 1 day.
1/2 starch, 2 vegetable, 4 lean meat