Nutrition per serving may change if servings are adjusted.
1 cup water
1 tablespoon minced garlic
1 tablespoon finely chopped fresh parsley
¼ teaspoon salt
2½ pounds lamb loin chops, (about 8), trimmed of fat
2 teaspoons extra-virgin olive oil
½ cup whole-wheat couscous
2 medium tomatoes, chopped
1 medium cucumber, peeled and chopped
½ cup crumbled feta
3 tablespoons lemon juice
2 tablespoons finely chopped fresh dill
Put water on to boil in a medium saucepan.
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.
368 calories;14 g fat(6 g sat); 4 g fiber; 24 g carbohydrates; 38 g protein; 21 mcg folate; 124 mg cholesterol; 3 g sugars; 0 g added sugars; 800 IU vitamin A; 17 mg vitamin C; 104 mg calcium; 4 mg iron; 385 mg sodium; 454 mg potassium
Vitamin C (28% daily value), Iron (22% dv)