Diced Lamb with Roasted Vegetables and Couscous Recipe

Name: Diced Lamb with Roasted Vegetables and Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1344

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 sprig fresh rosemary, chopped, 1/4 cup chopped fresh mint leaves, 1 hot chile pepper, minced, 1 clove garlic, minced, and more.

Yes, Diced Lamb with Roasted Vegetables and Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Diced Lamb with Roasted Vegetables and Couscous

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