Diced Lamb with Roasted Vegetables and Couscous

Tender boneless lamb, marinated in herbs with lime and chiles, and served over lime-infused couscous with roasted eggplant and peppers, is a surprisingly easy-to-make version of a traditional North African dish.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 1216 Calories

Ingredients

• 1 tablespoon butter
• 1 ½ cups boiling water
• 1 clove garlic, minced
• salt and pepper to taste
• 1 lime, juiced
• 2 limes, juiced
• 2 green onions, chopped
• 1 hot chile pepper, minced
• 6 tablespoons olive oil, divided
• ¼ cup chopped fresh mint leaves
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 sprig fresh rosemary, chopped
• 1 eggplant, peeled and cubed
• ¾ pound boneless lamb, cut into 1/2-inch cubes
• 1 (10 ounce) box couscous

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 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.

Step 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.

Step 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.

Step 6

Serve lamb and vegetables over couscous.