Diced Lamb with Roasted Vegetables and Couscous Recipe

Diced Lamb with Roasted Vegetables and Couscous Recipe

  • 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. 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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