Garam Masala Lamb Chops with Apricot Couscous

Preparation

1. Preheat oven to 450F. Bring water and 1/2 teaspoon salt to a boil in a small saucepan.
2. Mix garam masala, 1 teaspoon oil, the remaining 1/2 teaspoon salt and pepper in a small bowl. Rub into lamb. Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over high heat. Cook the lamb, skin-side down, until browned on one side, 3 to 5 minutes. Turn it over and transfer the skillet to the oven. Roast the lamb until an instant-read thermometer inserted into the center reaches 145F for medium-rare, 6 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into chops.
3. Meanwhile, stir couscous, apricots and raisins 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. Stir in pine nuts, mint, lemon juice and the remaining 2 teaspoons oil. Serve the couscous with the lamb.

Tips & Notes

• Ingredient Note: Couscous resembles a grain, but these granules of semolina meal are actually a type of pasta. A staple throughout North Africa, it is traditionally steamed over broth but is now available in a precooked form that only requires 5 minutes of soaking in hot broth or water. Whole-wheat couscous can be found in natural-foods stores and large supermarkets.

Nutrition

Per serving: 435 calories; 15 g fat (3 g sat, 7 g mono); 62 mg cholesterol; 6 g carbohydrates; 27 g protein; 7 g fiber; 530 mg sodium; 497 mg potassium.

Nutrition Bonus: Selenium (31% daily value), Zinc (20% dv), Vitamin C (15% dv).

3 Carbohydrate Serving

Exchanges: 2 starch, 1 fruit, 3 lean meat, 1 fat

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