LAMB CHOPS WITH CHERRY SAUCE AND GARLIC COUSCOUS To blend hot liquids safety, do not fill blender more than halfway. Cover tightly, leaving the center of the cover open slightly to vent expanding hot air. Cover blender with a folded, clean dish towel. Blend on slowest speed to start. 1 large onion, chopped 1/4 teaspoon salt 4 cups pitted tart red cherries, halved, or one 16-ounce package frozen unsweetened pitted tart red cherries, thawed 3/4 cup Cabernet Sauvignon or other dry red wine 1/3 cup cherry juice 2 teaspoons ground coriander 1 cup pitted dark sweet cherries 4 teaspoons cornstarch 3 1/3 cups chicken stock or broth 1 clove garlic, minced 1 1/2 cups quick-cooking couscous 12 French-style lamb rib chops, cut 1 inch thick (about 1 1/2 pounds) 1 teaspoon cracked black pepper 2 cups steamed cooked green beans

Cook onion and salt, covered, in a large saucepan over low heat for 7 minutes. Do not stir.

Add tart cherries, wine, cherry juice, and coriander. Cook, uncovered, just to boiling. Reduce heat and simmer for 20 minutes. Transfer mixture to a blender container or food processor bowl. Cover and blend or process until nearly smooth. Strain mixture into the saucepan. Return to heat. Add sweet cherries.
In a small cup, stir together cornstarch and 1 tablespoon cold water. Stir cornstarch mixture into cherry mixture. Continue simmering over low heat until thickened slightly, stirring occasionally. Keep sauce warm.

Heat chicken stock or broth and garlic in a large saucepan just to boiling. Stir in couscous. Remove from heat. Grill chops on hot grill for 8 to 10 minutes for medium doneness, turning once.

To serve, divide couscous among six serving plates and place two chops on each. Top chops with cherry sauce. Serve with green beans.

Makes 6 servings.

1 Serving: Calories: 521, Fat: 17g (Saturated: 7g), Cholesterol: 56mg, Sodium: 584mg, Carbohydrate: 63g, Protein: 24g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]