Diced Lamb with Roasted Vegetables and Couscous

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"A home take on traditionally prepared North African lamb."
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Ingredients

1 h 50 m servings 1216 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1216 kcal
  • 61%
  • Fat:
  • 54.5 g
  • 84%
  • Carbs:
  • 135.8g
  • 44%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

I am a vegan but I got inspired. I made lime flavored quinoa, roasted the veggies and added basil and mushrooms and later added marinated tofu. I could have used the marinade listed here but I u...

Most helpful critical review

I read this and thought it would be awesome but I was a little disappointed. The lamb marinade was awesome, but the roasted veggies did not work. It seemed as if the eggplant was not quite don...

I am a vegan but I got inspired. I made lime flavored quinoa, roasted the veggies and added basil and mushrooms and later added marinated tofu. I could have used the marinade listed here but I u...

I thought this recipe was DELICIOUS!! I made some slight modifications though: instead of a chili pepper, I added a milder Anaheim pepper, and I used 2 limes instead of the recommended 3. It cam...

I read this and thought it would be awesome but I was a little disappointed. The lamb marinade was awesome, but the roasted veggies did not work. It seemed as if the eggplant was not quite don...

This dish was okay. It feels like it is missing something. I did add the yogurt to make a bit of a sauce. Not sure what else it needs - seasoning, crunch factor, something. The marinade for ...

I added yogurt to the marinade for the lamb, it gave it some more flavour and a bit of sauce to the lamb and couscous.... also i served a tahini sauce to be added to the dish if desired.

I liberally seasoned the vegetables with cumin, rosemary,thyme, and garlic salt.