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Prep 10min
Total30min
Servings4
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Ingredients
4
lamb sirloin chops, 1/2 inch thick (about 2 pounds)
1
medium green bell pepper, chopped (1 cup)
1/4
cup chili sauce
1
can (14 1/2 ounces) Muir Glen™ diced tomatoes, undrained
1/2
teaspoon ground cumin
1/2
teaspoon dried marjoram leaves
1/4
teaspoon garlic powder
1/4
teaspoon salt
1/4
cup pitted ripe olives, cut in half
2
tablespoons chopped fresh parsley
2
cups hot cooked couscous
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Steps
1
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.
2
Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.
3
Stir in olives; sprinkle with parsley. Serve with couscous.
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Couscous may sound exotic, but it's simply a tiny pasta. This complex carbohydrate takes only minutes to cook, is low in calories (about 100 per cooked 1/2 cup), is practically fat free. An added benefit: kids usually love it!
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