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Lamb Chops with Olive Couscous


Yield: 4 servings (serving size: 2 lamb chops and 1 1/4 cups couscous mixture)
12 points plus

Calories: 480
Fat: 19.8g
Saturated fat: 5.6g
Monounsaturated fat: 10.8g
Polyunsaturated fat: 1.7g
Protein: 36.2g
Carbohydrate: 36.8g
Fiber: 3g
Cholesterol: 97mg
Iron: 3.3mg
Sodium: 793mg
Calcium: 90mg

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  • 1 tablespoon dried oregano $
  • 2 tablespoons extra-virgin olive oil $
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, minced $
  • 8 (4-ounce) lamb loin chops, trimmed $
  • 1/2 teaspoon salt $
  • Cooking spray $
  • 1 (14-ounce) can fat-free, less-sodium chicken broth $
  • 1 cup uncooked couscous
  • 1/2 cup cherry tomatoes, halved $
  • 1/4 cup chopped pitted kalamata olives
  • 3 tablespoons crumbled feta cheese $



Step 1

1. Preheat broiler.

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

3. 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.

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