¼ cup water
¼ cup quick-cooking couscous,
uncooked
2 tablespoons sliced green onion
or ½ teaspoon onion powder
½ teaspoon instant chicken
bouillon granules
1 lamb leg sirloin chop, cut ¾-inch
thick (about 5 ounces)
2 tablespoons orange marmalade
2 teaspoons prepared mustard
½ of a medium acorn squash
or 1 baby golden nugget squash (about 5 ounces)
½ teaspoon margarine or butter
In a medium saucepan, brink the water to boiling. Stir in couscous, green onion or onion powder, and bouillon granules. Spread couscous mixture over the bottom of a greased individual au gratin dish. Trim visible fat from lamb; place chop over couscous. Stir together marmalade and mustard; brush some onto chop.
Halve squash; remove seeds. Cut squash into ½-inch-thick slices. Place slices in the dish alongside chop; dot with margarine or butter. Bake, covered, in a 350-degree oven for 35 to 40 minutes or until squash is tender and chop is done. Brush with any remaining marmalade mixture before serving. Makes 1 serving.
Per serving:
Calories: 415 (15% from fat)
Protein: 23 grams
Fat: 7 grams
Cholesterol: 61 mg
Carbohydrate: 67 grams
Sodium: 386 mg