Five-Spice Lamb Chops with Citrus Raisin Couscous

3/4 C. orange juice
1/2 C. fat-free, less-sodium chicken broth
1/3 C. golden raisins
1 C. uncooked couscous
1/4 C. hoisin sauce
2 T> honey
1 T. seasoned rice vinegar
1 t. chili garlic sauce
1/4 t. five-spice powder
cooking spray
1/4 t. black pepper
1/8 t. salt
8 (4-oz) lamb loin chops, trimmed

Combine first 3 ingredients in a medium saucepan; bring to a boil.  Add couscous to pan.  Remove from heat; cover and let stand 5 minutes.  Fluff with a fork.

Combine hoisin and next 4 ingredients (through five-spice powder) in a small bowl.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Sprinkle pepper and salt over lamb.  Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness.  Add hoisin mixture to pan; cook 1 minute or until thoroughly heated, turning lamb to coat.  Spoon sauce over lamb; serve with couscous.

4 servings: 428 Calories, 6.5g Fat, 26.2g Protein, 66.1g Carbs, 3.3g Fiber, 549mg Sodium