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

  2 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 10 ounces Japanese eggplant and 4 ounces yellow onion. Dice 8 ounces Roma tomato, keeping two 4-ounce portions separate, and mince 2 garlic cloves.
2. Mix one 4-ounce portion diced Roma tomato with 2 teaspoons red wine vinegar, 1/2 tablespoon olive oil, and 1/4 teaspoon kosher salt; set the relish aside.
3. Bring 3/4 cup water and 1/2 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.
4. Meanwhile, season 10 ounces ground lamb with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté the seasoned 10 ounces ground lamb 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 it to a plate, leaving the rendered fat in the skillet.
5. Add 1 tablespoon olive oil, 10 ounces diced Japanese eggplant, 4 ounces diced yellow onion, and 1/2 teaspoon kosher salt to the skillet. Sauté over medium-high heat for 7 to 9 minutes, until the onion is soft and the eggplant is golden and tender.
6. Add 2 minced garlic cloves, the second 4-ounce portion diced Roma tomato, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper to the skillet; sauté for 2 minutes. Return the lamb cooked from 10 ounces ground lamb and sauté for 2 to 3 minutes, until hot.
7. Fluff the contents of the covered saucepan and divide them between two shallow bowls. Top each bowl with half the skillet mixture and half the prepared relish, then serve hot.