Diced Lamb with Roasted Vegetables and Couscous |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A home take on traditionally prepared North African lamb. Ingredients:
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 |
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. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.
5. 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.
6. Serve lamb and vegetables over couscous.
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