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.