Lamb with Vegetables and Couscous

    2 hours 45 minutes

    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.

    9 people made this

    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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    Reviews in English (6)


    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 used a bottled dressing. Good flavors in this recipe!  -  23 Aug 2009  (Review from Allrecipes USA and Canada)


    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 came out a little too sour still, so I think I am going to use only 1 lime next time. I also used Isreali couscous instead, mainly because it was the ony thing I had. My father-in-law (who we live with) cannot handle spicy food very well, and even he found the substitution of the Anaheim in good taste. The only reason I gave the recipe 4 stars instead of 5 is because of the nutrition/calorie content. I didn't look at the nutrition facts until after I made/ate it, otherwise I probably wouldn't have made it.  -  22 Jun 2009  (Review from Allrecipes USA and Canada)


    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 done, whether that was the size of the chunks I cut it in, or the times, I'm not sure. I think for the veggies, they either need an increased cooking temp or time, plus they were a little bland, perhaps a mix of some herbs and a touch of salt & pepper on them as well. Overall I think that it has alot of promise, it just needs a little tweaking.  -  14 Jul 2009  (Review from Allrecipes USA and Canada)