Careme

Ingredients

• Simple Truth® Natural Ground Lamb

  8 oz $10.99
• Japanese Eggplant

  12 oz, cut into 1/2-inch half-moons $4.99
• Kroger® Original Couscous

  3/4 cup $2.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 medium tomato, chopped $1.99
• Garlic

  2 cloves, minced $0.79
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ

  1 cup $2.19
• Parsley

  1/4 cup chopped $1.29
• Fresh Organic Lemon - Each

  1/2 lemon, juiced $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Prep the vegetables and aromatics: dice the Walla Walla sweet onion, chop the tomato, mince the garlic, slice the Japanese eggplant, chop the parsley, and mix the cumin, paprika, cinnamon, 3/4 teaspoon salt, black pepper, and optional red pepper flakes in a small bowl.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant in a single layer as much as possible and cook for 6 to 7 minutes, turning occasionally, until browned and starting to soften; transfer to a plate.
3. Add the remaining 1 tablespoon olive oil to the skillet, then add the diced onion and ground lamb. Cook for 5 to 6 minutes, breaking up the lamb, until the meat is browned and the onion is soft; spoon off excess fat if needed.
4. Stir in the garlic and spice mixture and cook for 30 seconds, then add the chopped tomato and cook for 3 to 4 minutes until juicy and slightly reduced.
5. Stir in the chicken broth and bring to a simmer. Return the eggplant to the skillet, cover, and simmer for 4 minutes until the eggplant is tender.
6. Sprinkle the couscous evenly over the skillet, stir once, cover, turn off the heat, and let stand for 5 minutes so the couscous absorbs the seasoned broth.
7. Fluff the skillet with a fork, stir in lemon juice and most of the parsley, then taste and adjust salt and pepper.
8. Plate in shallow bowls, spooning the lamb and eggplant over the couscous, and finish with the remaining parsley and an extra squeeze of lemon if desired.