DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS

Diced Lamb with Roasted Vegetables and Couscous image

A home take on traditionally prepared North African lamb.

Provided by laughs and smiles

Categories World Cuisine Recipes African

Time 1h50m

Yield 2

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 1215.9 calories, Carbohydrate 135.8 g, Cholesterol 95.6 mg, Fat 54.5 g, Fiber 15.6 g, Protein 47.3 g, SaturatedFat 11.9 g, Sodium 85.7 mg, Sugar 10.3 g