Created by breezermom on June 23, 2018
Step 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. Remove the pan from heat.
Step 2: Combine the remaining 2 teaspoons oilive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub the paste evenly on both sides of the chops.
Step 3: Heat a skillet over medium-high heat. Coat the pan with cooking spray. Add the lamb; cook for 6 minutes or until the desired degree of doneness, turning once. Remove from the pan and keep warm.
Step 4: Add the remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat and simmer for 90 seconds or until slightly syrupy.
Step 5: Fluff the couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon the sauce over the lamb. Garnish with rosemary leaves, if desired.