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.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
5 mins
cook:
8 mins
additional:
5 mins
total:
18 mins
Yield:
4 servings (serving size: about 2/3 cup lamb mixture and 3/4 cup eggplant slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare couscous according to package directions, omitting salt and fat. Keep warm.

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  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

375 calories; calories from fat 0%; fat 13.4g; saturated fat 5.2g; mono fat 6g; poly fat 2g; protein 30.8g; carbohydrates 33g; fiber 7.5g; cholesterol 84mg; iron 3.9mg; sodium 717mg; calcium 137mg.
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