Lamb with Couscous and Roasted Eggplant

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano, drained canned
• 0.5 cup couscous uncooked
• 4 servings roasted eggplant 
• 0.3 cup feta cheese crumbled
• 1 pound lamb loins lean cut into 1-inch pieces
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Prepare couscous according to package directions, omitting salt and fat. Keep warm.
2. Sprinkle lamb with salt and pepper.
3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
4. 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.
5. Serve over Roasted Eggplant.