Oxmoor House
Prep Time
5 Mins
Cook Time
8 Mins
Other Time
5 Mins
Yield
4 servings (serving size: about 2/3 cup lamb mixture and 3/4 cup eggplant slices)

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.

How to Make It

Step 1

Prepare couscous according to package directions, omitting salt and fat. Keep warm.

Step 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.

Cooking Light Fresh Food Fast Weeknight Meals

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