Lamb Chops With Herbed Yogurt over Couscous

Chopped mint, basil, and parsley brighten the yogurt sauce. I got this off another site for Middle Eastern recipes. It sounds good and easy so I thought I would post it for the World Tour 2-Middle Eastern

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup water
• 3⁄4 cup  uncooked couscous
• 8 (4 ounce)  lamb loin chops, trimmed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, divided
•  cooking spray
• 1⁄3 cup plain fat-free yogurt
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped of fresh mint
• 1  tablespoon  chopped fresh basil
• 1  teaspoon honey

Directions

1. Preheat broiler.
2. Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. While couscous stands, sprinkle lamb with salt and 1/8 teaspoon pepper. Place lamb on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness.
4. While lamb cooks, combine 1/8 teaspoon pepper, yogurt, and remaining ingredients. Serve lamb over couscous with yogurt sauce.
5. Yield: 4 servings (serving size: 2 lamb chops, 1/2 cup couscous, and 2 tablespoons sauce).