Currant-Glazed Lamb Chops with Pistachio Couscous

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 1 cup couscous uncooked
• 0.3 cup chop roasted peanuts unsalted shelled coarsely chopped
• 2 tablespoons mint leaves fresh chopped
• 0.5 teaspoon garlic powder 
• 3 ounce lamb rib chops trimmed
• 1.5 cups beef broth fat-free divided
• 4 teaspoons olive oil divided
• 0.3 cup currant jelly red
• 2 teaspoons rosemary minced
• 0.5 teaspoon salt divided
• 2 teaspoons coarse mustard 

Equipment

• bowl
• frying pan
• sauce pan

Directions

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