Five-Spice Lamb Chops with Citrus-Raisin Couscous

3/4 cup orange juice
1/2 cup chicken broth
1/3 cup golden raisins
1 cup uncooked couscous
1/4 cup hoisin sauce
2 tbsp. honey
1 tbsp. rice vinegar
1 tsp. chili garlic sauce
1/4 tsp. five-spice powder
1/4 tsp. white pepper
1/8 tsp. salt
8 (4-ounce) 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 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 to coat lamb. Spoon sauce over lamb;
serve with couscous.

4 servings