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.

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.

To serve, divide the couscous mixture between 4 serving plates. Cross 2 grilled chops atop each serving. Garnish with a sprig of rosemary.

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.

This recipe yields 4 servings.

Exchanges Per Serving (lamb and couscous only): 3 Lean Meat, 2 Carbohydrate (2 Bread/Starch), 1 Vegetable.

Nutrition Facts: 342 calories (28% calories from fat), 27 g protein, 10 g total fat (4.7 g saturated fat), 33 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 83 mg sodium.