Lamb with Vegetables and Couscous

    Lamb with Vegetables and Couscous


    9 people made this

    Tender boneless lamb, cubed and marinated in herbs with lime and chillies. This is a traditional North African dish and goes really well with couscous.

    Serves: 2 

    • 1 sprig fresh rosemary, chopped
    • 4 limes
    • 1 generous handful of mint leaves, chopped
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1 chilli, finely chopped
    • 350g boneless leg of lamb, cubed
    • 1 eggplant, peeled and cubed
    • 1 red capsicum, seeded and chopped
    • 1 yellow capsicum, seeded and chopped
    • 2 spring onions, chopped
    • 1 tablespoon butter
    • 225g couscous
    • 250 ml water

    Preparation:1hour30min  ›  Cook:1hour15min  ›  Ready in:2hours45min 

    1. To make the marinade; combine rosemary, the juice of two limes, chopped mint leaves, salt, pepper, olive oil and the minced chilli and garlic.
    2. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
    3. Preheat the oven to 180 degrees C. Coat the eggplant, red and yellow capsicum in olive oil and place on a baking tray. Bake in the preheated oven until cooked, about 30 minutes.
    4. While the vegetables are cooking, heat the olive oil in pan over medium heat. Remove lamb from marinade (discard marinade); cook and stir until the lamb is cooked through-about 15-20mins.
    5. Meanwhile, melt butter in a small saucepan over medium heat.
    6. Stir in the couscous, ensuring that it is being coated by the butter. Add the water and stir for one of two seconds and let it simmer.
    7. Cover, remove from heat and set aside until all the water is absorbed, about 10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.
    8. Mix together the lamb and vegetables and serve over the couscous. Garnish with any remaining spring onions and serve with lime wedges.

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