Broiled Cumin Lamb Chops with Curried Couscous

Lamb:
2 teaspoons ground cumin
1 teaspoon ground coriander (yes, I know what coriander is, but I need a low salt meal)
1 tablespoon honey
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

Couscous:
1 cup chopped onion
1/2 cup dried cranberries
3/4 cup water
1/2 cup orange juice
1 teaspoon curry powder
1 cup uncooked couscous
2 tablespoons chopped fresh parsley

Preheat broiler.
To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Add cilantro; fluff with a fork.

Yield 4 servings (serving size: 2 lamb chops and about 1 cup couscous mixture)