8	4-ounce (120 g) rib lamb chops, frenched and trimmed of all fat

1/2	teaspoon (2.5 ml) garlic powder

juice of 1 lemon

freshly ground pepper

vegetable oil cooking spray

2	garlic cloves, minced

3/4	cup (180 ml) fat-free low-sodium chicken broth plus 3/4 cup water

1 1/2

teaspoons (7.5 ml) minced fresh rosemary, with extra sprigs for garnish

1	cup (150 g) quick-cooking couscous

1/2	pound (240 g) Roma tomatoes, seeded and finely chopped

2	tablespoons (5 g) chopped flat-leaf parsley

1	teaspoon (5 ml) grated lemon zest

1. Prepare the grill or preheat the broiler. While the grill is heating, place the chops on a tray and sprinkle with garlic powder, lemon juice, and pepper. Just before grilling, spray with cooking spray. Cook to desired degree of doneness, 4 to 5 minutes per side for medium.
2. Meanwhile, lightly coat a covered saute pot with cooking spray and saute the garlic until limp, about 4 minutes. Add the broth and water; bring to a boil. Stir in the rosemary and couscous. Add the tomatoes and cover. Remove from the heat and let stand, covered, for 5 minutes. Before serving fluff with a fork and add the parsley, lemon zest, and additional pepper to taste.
3. To serve, divide the couscous mixture between 4 serving plates. Cross 2 grilled chops atop each serving. Garnish with a sprig of rosemary.
4. To complete the plate, add a serving of fresh young green beans which you have cooked until just crisp; top them with chopped parsley and some lemon zest and your plate is complete.