Diced Lamb With Roasted Vegetables And Couscous Recipes
DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS
A home take on traditionally prepared North African lamb.
Provided by laughs and smiles
Categories African Recipes
Time 1h50m
Yield 2
Number Of Ingredients 16
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
DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS
A home take on traditionally prepared North African lamb.
Provided by laughs and smiles
Categories African Recipes
Time 1h50m
Yield 2
Number Of Ingredients 16
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
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