Diced Lamb with Roasted Vegetables and Couscous


300g Organic Carbon Neutral Lamb Diced
1 spring fresh rosemary, chopped
¼ cup chopped fresh mint leaves
1 hot chile pepper, minced
1 clove garlic, minced
2 limes, juiced
6 tbsp olive oil, divided
1 eggplant, peeled and cubed
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
2 green onions, chopped
1 tbsp butter
1 box couscous
1 ½ cups boiling water
1 lime, juiced


  1. Combine rosemary, mint, 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 175 degrees Celsius .
  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.

Serving Size: 2

Source: https://www.allrecipes.com/recipe/143131/diced-lamb-with-roasted-vegetables-and-couscous/