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Spanish Lamb and Couscous

Spanish Lamb and Couscous

Betty Crocker’s Heart Healthy Cookbook shares a dish! Trying to find a distinct lamb supper? Examine out these browned chops simmered in a tasty sauce and served with couscous – a wholesome meal!

Components: 1 can (14 1/2 ounces) Muir Glen ® diced tomatoes, undrained,1/ 4 cup chili sauce,2 cups hot prepared couscous,2 tablespoons sliced fresh parsley,1/ 4 teaspoon garlic powder,1 medium green bell pepper, chopped (1 cup),1/ 2 teaspoon ground cumin,4 lamb sirloin chops, 1/2 inch thick (about 2 pounds),1/ 2 teaspoon dried marjoram leaves,1/ 4 cup pitted ripe olives, cut in half,1/ 4 teaspoon salt

Guidelines: Spray 12- inch nonstick skillet with cooking spray; heat over medium heat. Prepare lamb in skillet, turning when, until brown on both sides., Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; decrease heat to medium-low. Cover and simmer about 10 minutes or up until lamb is light pink in center., Stir in olives; spray with parsley. Serve with couscous.

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