Ingredients

• 1  tsp. finely shredded orange peel
• 1  tsp. ground cinnamon
• 1/4  tsp. ground cumin
• 1/8  tsp. salt
• 8  lamb rib chops, cut 1 inch thick (1-3/4 pounds total), frenched if desired
• 2  tsp. olive oil
• 1  medium carrot, halved lengthwise and sliced
• 1/2  cup chopped onion
• 1/2  cup water
• 1  14.5-oz. can diced tomatoes
• 3/4  cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/2  cup whole-wheat couscous
• 1/4  cup snipped fresh Italian (flat-leaf) parsley
•   Orange wedges

Directions

1. In a bowl combine orange peel, cinnamon, cumin, and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In 12-inch nonstick skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium. Cook for 9 to 11 minutes for medium doneness (160 degrees F), turning halfway through. Remove from skillet. Keep warm.

2. Add carrots and onion to skillet; cook and stir 3 minutes. Slowly add water; undrained tomatoes, and chickpeas. Bring to boiling; stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes.

3. Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges. Makes 4 servings