Lamb with Couscous and Roasted Eggplant

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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 0.0%
  • Fat: 13.4g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2g
  • Protein: 30.8g
  • Carbohydrate: 33g
  • Fiber: 7.5g
  • Cholesterol: 84mg
  • Iron: 3.9mg
  • Sodium: 717mg
  • Calcium: 137mg

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.
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