Rush Hour Gourmet

Allspice, cinnamon and a touch of cayenne add a sweet and spicy flavor to lamb chops.

When served with Tomato Mint Couscous, the spiced lamb chops capture the flavors of North Africa.

Sweet spices and slow cooking lamb and couscous are traditional flavors of this region.

Makes 2 servings

2 (7-ounce) loin lamb chops

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Olive oil spray

1. Remove visible fat from lamb. Mix allspice, cinnamon and cayenne pepper together. Spread mixture on both sides of chops.

2. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the chops and brown 2 minutes, turn chops over and brown 2 minutes.

3. Lower heat to medium, cover with a lid, and cook 5 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium.

Per serving: 288 calories,(43 percent from fat), 13.7 g fat, (6.1 g saturated fat), 105 mg cholesterol, 40.6 g protein, 1 g carbohydrate, no fiber,101 mg sodium.

Makes 2 servings

1 cup water

2/3 cup precooked couscous

1 cup thinly sliced red onion

1 ripe tomato, cut into 1-inch cubes

1/2 cup fresh mint leaves, torn into small pieces

2 teaspoons olive oil

Salt and freshly ground black pepper

1. Bring water to a boil and stir in couscous and onion. Cover and remove from heat.

2. Let sit 5 minutes. Add tomato, mint, oil and salt and pepper to taste. Fluff with a fork and cover until needed.

Per serving: 302 calories, 10 grams protein, 55 grams carbohydrates, 6 grams fat, no cholesterol, 12 milligrams sodium, 2 grams dietary fiber