Cut up all the herbs and vegetables.
Combine the chopped parsley and minced garlic and press the mixture into the flesh of the lamb chops.
Heat the teaspoon of oil in a frypan on a medium-high heat and cook the chops in it till desired level of rareness (about 5-6 minutes per side).
Mix tablespoon of oil into couscous and then add the boiling water and mix until the water is absorbed. Stand covered for 5 minutes.
Just before serving add all the other chopped vegetables, herbs, feta, spices and lemon juice to the couscous and mix.
Serve the chops on a bed of couscous.
Use fresh dill
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (406g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 49 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 104.8mg||4 %|
|Potassium 694.2mg||18 %|
|Total Carbohydrate 97.2g||29 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 88.8g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 507
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