Diced Lamb with Roasted Vegetables and Couscous recipe
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Ingredients
- 1 sprig fresh rosemary, chopped ¼ 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 ¾ 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 ½ cups boiling water 1 lime, juiced
Nutrition Info
- 1215.9 caloriescarbohydrate: 135.8 gcholesterol: 95.6 mgfat: 54.5 gfiber: 15.6 gprotein: 47.3 gsaturatedFat: 11.9 gservingSize: -sodium: 85.7 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Diced Lamb with Roasted Vegetables and Couscous
Directions
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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.