diced-lamb-with-roasted-vegetables-and-couscous

Diced Lamb with Roasted Vegetables and Couscous

6 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 50 m
laughs and smiles
Recipe by  laughs and smiles

“A home take on traditionally prepared North African lamb.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
Catherine
7

Catherine

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!

mollz28
6

mollz28

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.

rebecca
5

rebecca

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.

More Reviews

Similar Recipes

Roasted Rosemary Chicken And Vegetables
(93)

Roasted Rosemary Chicken And Vegetables

Greek Pasta Salad with Roasted Vegetables and Feta
(73)

Greek Pasta Salad with Roasted Vegetables and Feta

Roasted Vegetables
(68)

Roasted Vegetables

Grilled Vegetables in Balsamic Tomato Sauce with Couscous
(44)

Grilled Vegetables in Balsamic Tomato Sauce with Couscous

Roasted Curried Chicken with Couscous
(46)

Roasted Curried Chicken with Couscous

Roasted Veggies with Couscous
(24)

Roasted Veggies with Couscous

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 1216 cal
  • 61%
  • Fat
  • 54.5 g
  • 84%
  • Carbs
  • 135.8 g
  • 44%
  • Protein
  • 47.3 g
  • 95%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Greek Pasta Salad with Roasted Vegetables and Feta

>

next recipe:

Roasted Rosemary Chicken And Vegetables