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
Preparation
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.
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.
Stir in olives; sprinkle with parsley. Serve with couscous.
