Dinner · Middle Eastern · 15 min
Middle Eastern Spiced Lamb and Eggplant Ragout with Toasted Couscous
- Calories
- 700
- Protein
- 27g
- Carbs
- 86g
- Fat
- 29g
Ingredients
- 77 g ground lamb
- 177.9 g eggplant
- 142.3 g grape tomatoes
- 71.1 g red onion
- 7.1 g garlic
- 0.4857 tbsp olive oil
- 8 g za'atar seasoning blend
- 0.5 tsp Aleppo pepper
- 0.5 tsp salt
- 71.1 g couscous
Method
- 01Heat a large skillet over medium-high heat. Add ground lamb and cook until deeply browned, breaking apart with a spoon, ensuring internal temperature reaches 160°F (71°C), about 6-8 minutes. Remove lamb and set aside, reserving fat in pan.
- 02Add olive oil if needed, then sauté diced eggplant and red onion in the skillet for 8-10 minutes until tender.
- 03Add garlic, za'atar seasoning, and salt; stir for 1 minute until fragrant.
- 04Add grape tomatoes and cook until they burst. Return lamb to the skillet and simmer for 5 minutes.
- 05Pour 1.25 cups of boiling water over dry couscous in a heatproof bowl. Cover tightly for 5 minutes, then fluff with a fork.
- 06Serve the ragout over couscous and sprinkle with Aleppo pepper.
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