Moroccan Lamb with Silky Eggplant Couscous

Fragrant spices, deeply browned lamb chops, velvety eggplant, and cooling mint yogurt make this couscous dinner worthy of a special summer evening.

Total time: 55 minutes
Servings: —
Estimated total cost: About $29–$34 for 2 servings
Calories per serving: —

Ingredients

Simple Truth® Natural Lamb Loin Chops
1 lb $17.99
Eggplant
1 medium eggplant (about 1 lb) $3.49
Fresh Organic Heirloom Tomato
8 oz $3.49
Trikona Couscous
5 oz $6.99
Garlic
2 cloves $1.29
Mint
2 tablespoons chopped leaves $1.49
Plain Greek yogurt
1/3 cup
Olive oil
4 1/2 tablespoons
Red wine vinegar
1 tablespoon
Ground cumin
1 teaspoon
Smoked paprika
1 teaspoon
Ground coriander
1/2 teaspoon
Ground cinnamon
1/4 teaspoon
Kosher salt
3 teaspoons
Black pepper
1/2 teaspoon
Water
3/4 cup
Charles Smith Wines Boom Boom! Syrah Washington Red Wine
1 bottle (750 ml) $24.99

Instructions

1.
Cut 1 medium eggplant into 3/4-inch cubes, dice 8 ounces heirloom tomato, mince 2 garlic cloves, and chop 2 tablespoons mint leaves. Stir 1/3 cup Greek yogurt with 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 tablespoon chopped mint, and 1/4 teaspoon kosher salt.
2.
Pat 1 pound lamb loin chops dry. Season with 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; let stand for 10 minutes.
3.
While the 1 pound seasoned lamb rests, bring 3/4 cup water and 1/2 teaspoon kosher salt to a boil. Stir in 5 ounces couscous, cover, remove from the heat, and stand for 5 minutes; fluff with a fork.
4.
Heat 3 tablespoons olive oil in a large skillet over medium. Add 1 cubed eggplant and 1 teaspoon kosher salt; cook for 8 minutes, stirring frequently. Add 8 ounces diced heirloom tomato, 1 minced garlic clove, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper; cook for 4 minutes, then fold in 1 tablespoon chopped mint.
5.
Transfer all of the vegetable mixture to a covered bowl. Heat 1 1/2 tablespoons olive oil in the skillet over medium-high, add 1 pound seasoned lamb loin chops, and sear for 4–5 minutes per side, until browned and the centers reach at least 145°F. Rest the 1 pound cooked lamb for 5 minutes.
6.
Divide all of the cooked couscous and all of the eggplant mixture between two warm plates. Top with the rested 1 pound lamb loin chops and spoon over all of the mint-yogurt sauce.

Health: Approximately 950 calories per serving, with about 45 grams of protein and 8 grams of fiber.

Drink pairing: A peppery Syrah complements the rich lamb, warm spices, and caramelized eggplant.

Wine picks:

Charles Smith Wines Boom Boom! Syrah Washington Red Wine $24.99 1 bottle (750 ml)
Waterbrook Wine Syrah Washington Red Wine $13.99 1 bottle (750 ml)

Why it works: The dish’s browned lamb, smoked paprika, cumin, coriander, and caramelized eggplant call for peppery, full-bodied Syrah. A richer, polished bottle suits the special-occasion presentation, while the second offers a more savory, value-minded alternative.

Careme