Five-Spice Lamb Chops with Citrus-Raisin Couscous

Ingredients

• 0.3 teaspoon five-spice powder 
• 0.3 teaspoon pepper black
• 1 teaspoon sriracha (such as Lee Kum Kee)
• 1 cup couscous uncooked
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup golden raisins 
• 0.3 cup hoisin sauce 
• 2 tablespoons honey 
• 4 ounce lamb loin chops trimmed
• 0.8 cup orange juice 
• 0.1 teaspoon salt 
• 1 tablespoon seasoned rice vinegar 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine first 3 ingredients in a medium saucepan; bring to a boil.
2. Add couscous to pan.
3. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
4. Combine hoisin and next 4 ingredients (through five-spice powder) in a small bowl.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Sprinkle pepper and salt over lamb.
7. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness.
8. Add hoisin mixture to pan; cook 1 minute or until thoroughly heated, turning to coat lamb. Spoon sauce over lamb; serve with couscous.