Lamb with Couscous and Roasted Eggplant |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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The distinct flavor of lamb stands up to assertive feta cheese in this Mediterranean—inspired meal. Prepare the couscous and lamb while the eggplant roasts. Ingredients:
1/2 cup uncooked couscous |
1 pound lean lamb, cut into 1-inch pieces |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained |
1/3 cup crumbled feta cheese |
fresh rosemary leaves (optional) |
roasted eggplant |
Directions:
1. Prepare couscous according to package directions, omitting salt and fat. Keep warm.
2. Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add lamb; cook 5 minutes or until browned, turning after 3 minutes. Stir in couscous, tomatoes, cheese, and rosemary, if desired; cook 1 additional minute or until thoroughly heated. Serve over Roasted Eggplant.
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