Spanish Lamb and Couscous

 

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

• 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.