Currant-Glazed Lamb Chops With Pistachio Couscous

I have to admit that I have never cooked lamb chops before; however, this Cooking Light recipe may persuade me to give them a try.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  fat-free low-sodium chicken broth
• 4  teaspoons olive oil, divided
• 1⁄2 teaspoon salt, divided
• 1  cup  uncooked couscous
• 2  teaspoons rosemary, minced
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
• 8 (3 ounce)  lamb chops, trimmed (rib chops)
•  cooking spray
• 1⁄3 cup red currant jelly
• 3  tablespoons  balsamic vinegar
• 2  teaspoons  whole grain mustard
• 1⁄4 cup pistachios, roasted and coarsely chopped
• 2  tablespoons of fresh mint, chopped

Directions

1. Bring 1 1/4 cups broth, 2 teaspoons oil and 1/8 teaspoons salt to a boil in a medium saucepan. Stir in couscous; cover. Remove the pan from heat.
2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoons salt, rosemary, garlic powder and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.
3. Add remaining 1/4 cup broth, jelly, vinegar and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
4. Fluff couscous with a fork; stir in pistachios and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.