Diced Lamb with Roasted Vegetables and Couscous

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!