Lamb with Tomato-Lentil Couscous

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 1 teaspoon cornstarch 
• 2 teaspoons dijon mustard 
• 0.5 cup less-sodium chicken broth fat-free
• 0.8 teaspoon garlic minced
• 1 pound leg of lamb boneless trimmed cut into 1-inch pieces
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 6.1 ounce tomato and lentil couscous mix (such as Near East)

Equipment

• frying pan

Directions

1. Combine chicken broth and cornstarch, stirring well. Set aside.
2. Heat olive oil in a large nonstick skillet over high heat.
3. Add lamb; saut 4 minutes or until browned.
4. Prepare couscous according to package directions, omitting salt and fat.
5. Remove lamb from pan.
6. Add onion and garlic; saut 2 minutes or until onion is tender. Return lamb to pan. Stir in balsamic vinegar and mustard; cook 3 minutes or until liquid is reduced by half. Stir in chicken broth mixture; cook 2 minutes or until thickened. Stir in pepper.
7. Spoon couscous onto a platter; spoon lamb mixture over couscous.