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.
Oxmoor House MARCH 2010
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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