Diced Lamb With Roasted Vegetables And Couscous
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 sprig
Rosemary (fresh, chopped)1 clove
Garlic (minced)6 tbsps
Olive Oil (divided)1
Salt1 tbsp
Butter280 g
Couscous (box)1.5 cups
Water (boiling)Directions:
1
Combine rosemary, mint, chile pepper, garlic, the juice from 2 of the limes, 2 tablespoons of the olive oil, and salt and pepper to taste
2
Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator
3
Preheat oven to 350 degrees F (175 degrees C)
4
Combine the eggplant, red and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat
5
Place vegetables on a large baking sheet in a single layer and roast until tender, about 20 minutes
6
Heat 1 tablespoon olive oil in skillet over medium heat
7
Remove lamb from marinade (discard marinade); cook and stir until no longer pink, about 10 minutes
8
Meanwhile, melt butter in a small saucepan over medium heat
9
Add couscous; stir briefly to coat well
10
Add water; cook and stir until just boiling
11
Cover; set aside until all the water is absorbed, about 10 minutes
12
Fluff couscous with a fork, and stir in the juice of 1 lime
13
Serve lamb and vegetables over couscous