Lamb with Couscous and Roasted Eggplant

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

Preparation

1. 1. Prepare couscous according to package directions, omitting salt and fat. Keep warm.
2. 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.