Diced Lamb With Roasted Vegetables And Couscous

Description

Try this lamb with couscous recipe by recipes expert

Ingredients

1 sprig fresh rosemary, chopped
1 hot chile pepper, minced
1 clove garlic, minced
1/4 cup chopped fresh mint leaves
2 limes, juiced
Salt and pepper to taste
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
3/4 pound boneless lamb, cut into 1/2-inch cubes
1 eggplant, peeled and in cubes
6 tablespoons olive oil, divided
1 1/2 cups boiling water
2 green onions, chopped
1 tablespoon butter
1 (10 ounce) box couscous
1 lime, juiced

Recipe

Mix rosemary, mint, garlic, chile pepper, and the juice from two of the lemons, 2 tablespoons of the oil, also salt and pepper according to taste. Include the lamb and coat finely with the marinade; keep minimally for 1 hour and up to for the whole night in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Mix the eggplant, red and yellow peppers, with onions and three tablespoons olive oil; toss to coat well. Put vegetables on a big baking tray in one layer and roast until soft, for almost 22 minutes.
Heat 1 tablespoon olive oil in skillet on medium flame. Take away lamb from marinade (throw away marinade); stir until no longer crimson, for almost 8 minutes.
For the meantime, thaw butter in a little saucepan over medium flame. Include couscous; stir for a moment to coat well. Include water; stir until just simmering. Cover; put aside until all the water is soaked, for almost 8 minutes. Mess up couscous with a fork, and mix in the juice of one lime.
Serve lamb with vegetables over couscous.

Trả lời

Thư điện tử của bạn sẽ không được hiển thị công khai. Các trường bắt buộc được đánh dấu *