Herbed Lamb Chops with Greek Couscous Salad

Herbed Lamb Chops with Greek Couscous Salad
Adapted from eatingwell.com
Herbed Lamb Chops with Greek Couscous Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from eatingwell.com

Ingredients

  • 1

    cup water

  • 1

    tablespoon minced garlic

  • 1

    tablespoon finely chopped fresh parsley

  • 1/4

    teaspoon salt

  • 2 1/2

    pounds lamb loin chops, (about 8), trimmed of fat

  • 2

    teaspoons extra-virgin olive oil

  • 1/2

    cup whole-wheat couscous

  • 2

    medium tomatoes, chopped

  • 1

    medium cucumber, peeled and chopped

  • 1/2

    cup crumbled feta

  • 3

    tablespoons lemon juice

  • 2

    tablespoons finely chopped fresh dill

Directions

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. NUTRITION Per serving: 333 calories; 14 g fat (6 g sat, 5 g mono); 121 mg cholesterol; 18 g carbohydrates; 36 g protein; 3 g fiber; 386 mg sodium; 442 mg potassium.

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