Recipes

Diced Lamb with Roasted Vegetables and Couscous

Name: Diced Lamb with Roasted Vegetables and Couscous
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Ingredients: 1 sprig fresh rosemary, chopped; 0.25 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; 0.75 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; 1.5 cups boiling water; 1 lime, juiced

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A home take on traditionally prepared North African lamb.

Recipe by laughs and smiles

Published on April 3, 2019

2

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

1 hrs

Total Time:

1 hrs 50 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

1216	Calories
55g	Fat
136g	Carbs
47g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 1216
% Daily Value *
Total Fat 55g	70%
Saturated Fat 12g	60%
Cholesterol 96mg	32%
Sodium 86mg	4%
Total Carbohydrate 136g	49%
Dietary Fiber 16g	56%
Total Sugars 10g
Protein 47g
Vitamin C 266mg	1,330%
Calcium 112mg	9%
Iron 6mg	31%
Potassium 1274mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.