Lamb with Couscous and Roasted Eggplant

Oxmoor House
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.

Yield:

4 servings (serving size: about 2/3 cup lamb mixture and 3/4 cup eggplant slices)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes
Other: 5 Minutes

Nutritional Information

Calories 375
Caloriesfromfat 0.0 %
Fat 13.4 g
Satfat 5.2 g
Monofat 6 g
Polyfat 2 g
Protein 30.8 g
Carbohydrate 33 g
Fiber 7.5 g
Cholesterol 84 mg
Iron 3.9 mg
Sodium 717 mg
Calcium 137 mg

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010