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Lamb with Couscous and Roasted Eggplant

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.


  • 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

Nutrition 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

How to Make It

  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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