Lamb Chops With Olive Couscous

• 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

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.

oregano, extravirgin olive oil, black pepper, garlic, lamb loin chops, salt, cooking spray, chicken broth, couscous, cherry tomatoes, olives, feta cheese

Taken from www.myrecipes.com/recipe/lamb-chops-with-olive-couscous (may not work)