Careme

Ingredients

• Simple Truth® Natural Ground Lamb

  10 oz $10.99
• Japanese Eggplant

  10 oz $4.99
• Kroger® Pearl Couscous

  4 oz $2.49
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Yellow Onion

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Olive oil

  1 1/2 tablespoons
• Red wine vinegar

  2 teaspoons
• Water

  3/4 cup
• Kosher salt

  1 1/4 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Dice 4 ounces Roma tomato and mix it with 2 teaspoons red wine vinegar, 1/2 tablespoon olive oil, and 1/4 teaspoon kosher salt; set this quick relish aside.
2. Bring 3/4 cup water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 4 ounces pearl couscous, cover, and simmer over low heat for 8 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the couscous cooks, season 10 ounces ground lamb with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into crumbles, until browned and cooked to 160°F; transfer to a plate, leaving the rendered fat in the skillet.
4. Dice 10 ounces Japanese eggplant and 4 ounces yellow onion. Add 1 tablespoon olive oil, the diced eggplant, diced onion, and 1/4 teaspoon kosher salt to the skillet; sauté over medium-high heat for 7 to 9 minutes, until golden and tender.
5. Mince 2 garlic cloves and dice 4 ounces Roma tomato. Add both to the skillet with 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper; sauté for 2 minutes. Return 10 ounces cooked lamb to the skillet and cook for 2 to 3 minutes, until hot.
6. Fluff the contents of the covered saucepan and divide between two shallow bowls. Top each with half of the skillet mixture and half of the prepared relish, then serve hot.