Diced Lamb With Roasted Vegetables And Couscous

Ingredients

• Servings: 2
• 1 sprig fresh rosemary, chopped
• 1/4 cup chopped fresh mint leaves
• 1 hot chile pepper, minced
• 1 clove garlic, minced
• 2 limes, juiced
• 6 tablespoons olive oil, divided
• salt and pepper to taste
• 3/4 pound boneless lamb, cut into 1/2-inch cubes
• 1 eggplant, peeled and cubed
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 2 green onions, chopped
• 1 tablespoon butter
• 1 (10 ounce) box couscous
• 1 1/2 cups boiling water
• 1 lime, juiced

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• 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. add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
• preheat oven to 350 degrees f (175 degrees c).
• combine the eggplant, red and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat. place vegetables on a large baking sheet in a single layer and roast until tender, about 20 minutes.
• heat 1 tablespoon olive oil in skillet over medium heat. remove lamb from marinade (discard marinade); cook and stir until no longer pink, about 10 minutes.
• meanwhile, melt butter in a small saucepan over medium heat. add couscous; stir briefly to coat well. add water; cook and stir until just boiling. cover; set aside until all the water is absorbed, about 10 minutes. fluff couscous with a fork, and stir in the juice of 1 lime.
• serve lamb and vegetables over couscous.