Currant-Glazed Lamb Chops With Pistachio Couscous

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1 1/2 cups fat-free, lower-sodium chicken broth, divided

4 teaspoons olive oil, divided

1/2 teaspoon salt, divided

1 cup uncooked couscous

2 teaspoons minced rosemary

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

8 (3-ounce) lamb rib chops, trimmed

Cooking spray

1/3 cup red currant jelly

3 tablespoons balsamic vinegar

2 teaspoons whole-grain mustard

1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped

2 tablespoons chopped fresh mint

Rosemary leaves (optional)

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