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.
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
- 4 (6-ounce) baby eggplants, cut into 1⁄4-inch slices
- Cooking spray
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh rosemary
How to Make It
- Prepare couscous according to package directions, omitting salt and fat. Keep warm.
- Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over mediumhigh 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. Roasted Eggplant
- Preheat oven to 450°.
- Place eggplant slices on a large baking sheet coated with cooking spray. Drizzle with oil, and sprinkle with salt and pepper. Bake at 450° for 15 to 18 minutes or until tender. Sprinkle with rosemary.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 375 kcal Calories from Fat: 120.6 kcal |
|
% Daily Value*
|
| Total Fat 13.4 g 38% |
Saturated Fat 5.2 g 26% |
Trans Fat 0.0 g |
Sodium 717 mg 12% |
carbohydrates 33 g 25% |
Dietary Fiber 7.5 g 20% |
Protein 30.8 g 62% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
