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Diced Lamb with Roasted Vegetables and Couscous

"A domestic take on historically prepared North African lamb."

Ingredients :

1 sprig sparkling rosemary, chopped
1/4 cup chopped clean mint leaves
1 hot chile pepper, minced
1 clove garlic, minced
2 limes, juiced
6 tablespoons olive oil, divided
salt and pepper to taste
3/four pound boneless lamb, reduce into half of-inch cubes
1 eggplant, peeled and cubed
1 purple bell pepper, reduce into 1 inch portions
1 yellow bell pepper, cut into 1 inch portions
2 green onions, chopped
1 tablespoon butter
1 (10 ounce) field couscous
1 1/2 cups boiling water
1 lime, juiced

Instructions :

Prep : 30M	Cook : 2M	Ready in : 1H50M

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 properly with the marinade; marinate at the least 1 hour and up to overnight within the fridge.
Preheat oven to 350 degrees F (175 degrees C).
Combine the eggplant, purple and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat. Place greens on a huge baking sheet in a unmarried layer and roast till gentle, approximately 20 minutes.
Heat 1 tablespoon olive oil in skillet over medium warmth. Remove lamb from marinade (discard marinade); prepare dinner and stir till now not pink, about 10 mins.
Meanwhile, soften butter in a small saucepan over medium warmth. Add couscous; stir briefly to coat well. Add water; cook and stir till simply boiling. Cover; set aside till all of the water is absorbed, about 10 mins. Fluff couscous with a fork, and stir in the juice of 1 lime.
Serve lamb and greens over couscous.

Notes :

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