- 1 cup water
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon salt
- 2 1/2 pounds lamb loin chops, 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 cheese
- 3 tablespoons lemon juice
- 2 tablespoons finely chopped fresh dill
- 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.