Ground Lamb, Eggplant, and Couscous Bowls Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 bowls
Ingredients
  • 2 cups chopped eggplant
  • 2 cups cherry tomatoes
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 7 tablespoons olive oil, divided
  • 1 ¼ cups water
  • 1 cup Israeli couscous
  • 3 tablespoons lemon juice, divided
  • 1 pound ground lamb
  • 2 teaspoons cumin
  • 1 teaspoon dried parsley
  • 1 tablespoon finely chopped mint
  • 5 large cloves garlic, 4 minced and 1 grated, divided
  • ½ cup mayonnaise
  • ¼ cup finely chopped parsley
  • 2 tablespoons chopped chives
Directions
  1. Preheat the oven to 450 F.
  2. In a bowl, toss the eggplant and tomatoes with 3 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
  3. Add the vegetables to a parchment-lined sheet tray.
  4. Roast for 25–30 minutes, tossing halfway through, until browned and crispy. Set aside.
  5. In the meantime, make the couscous: Bring the water to a boil in a saucepan.
  6. Add the couscous, cover, and simmer until the couscous is fluffy, 8–10 minutes.
  7. Drain the couscous as needed, then add 1 tablespoon lemon juice, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons olive oil.
  8. Add 2 tablespoons olive oil to a skillet over medium heat.
  9. Crumble and cook the lamb in the skillet until browned.
  10. Add ½ teaspoon salt, ½ teaspoon pepper, the cumin, dried parsley, mint, and 4 cloves of minced garlic.
  11. Stir until combined.
  12. To make the herb mayo, add the grated garlic clove to the mayonnaise. Add the remaining 2 tablespoons lemon juice, the parsley, and the chives.
  13. Stir the herb mayo together and season with salt and pepper, to taste.
  14. To build the bowl, first add the couscous mixture, then add the lamb. Add the eggplant and tomato, then top with a dollop of herb mayo.
  15. Serve.