Ingredients

2 teaspoons olive oil
1 tomato, chopped
1 tablespoon minced shallot
10-ounce box plain couscous
2 cups low-sodium chicken broth
4 oil-cured black olives, pitted and chopped
1 tablespoon chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons grated lemon rind
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
Four 6-ounce lean, bone-in veal chops, about 1/2-inch thick, trimmed of all visible fat

Directions

Spray the broiler rack with nonstick spray; preheat the broiler.

Heat 1 teaspoon of the oil in a medium nonstick saucepan, then add the tomato and shallot. Cook over medium heat until the tomato is softened, about 4 minutes. Add the couscous, broth and olives; bring to a boil. Remove from the heat; let stand, covered, 5 minutes. Fluff lightly with a fork.

Meanwhile, combine the parsley, oregano, lemon rind, garlic, salt, pepper, and the remaining 1 teaspoon oil in a small bowl. Blot the veal chops dry with paper towels. Rub both sides of the veal with the parsley mixture. Broil 5 inches from the heat until done to taste, 3 to 4 minutes on each side for medium-rare. Serve with couscous. Makes 4 servings.

Nutrition information per serving (1 veal chop and 3/4 cup couscous): 408 cal., 7 g total fat (2 g saturated fat), 62 mg chol., 417 mg sodium, 58 g carbo., 4 g dietary fiber, 26 g pro. From Sarah, Duchess of York's "Energy Breakthrough: Jumpstart Your Weight Loss and Feel Great" (Simon & Schuster).