Source: dLife

A tasty, unique alternative to the typical "lamb with mint jelly."

Servings

32 oz lean lamb loin chops , 8 - 4 oz. pieces
0.5 tsp garlic powder
2 tbsp fresh lemon juice
1 pinch black pepper
1 cooking spray
2 medium garlic cloves , minced
0.33 cup low sodium chicken broth
1.5 tsp fresh rosemary , minced, with extra sprigs for garnish
0.5 cup Couscous, dry
0.5 lb roma tomatoes , seeded and finely chopped
2 tbsp chopped parsley
1 tsp grated lemon rind

1 Preheat grill to medium-high.
2 On large tray, sprinkle chops with garlic powder, lemon juice, and pepper.
3 Lightly coat grill grates with cooking spray. Cook 4 - 5 minutes per side for medium.
4 Remove from grill, allow to stand 5 minutes.
5 Lightly coat sauté pan with cooking spray. Sauté garlic, covered, over medium, until soft; about 4 minutes.
6 Add broth and water; bring to boil. Stir in rosemary and couscous. Add tomatoes and cover.
7 Remove from heat and allow to stand, covered, 5 minutes.
8 Before serving, fluff couscous with fork; add parsley, lemon zest, and additional pepper as desired.
9 To serve, divide couscous mixture between 4 serving plates. Cross 2 grilled chops atop each serving. Garnish with rosemary sprig.