Diced Lamb with Roasted Vegetables and Couscous

Name: Diced Lamb with Roasted Vegetables and Couscous
Cook time: 20 min
Yield: 2 servings
Cuisine: United Kingdom
Ingredients: 1 sprig fresh rosemary, chopped; ¼ cup chopped fresh mint leaves; 1 hot chile pepper, minced; 1 clove garlic, minced; 2 limes, juiced; 6 tablespoons olive oil, divided; alt and pepper to taste'; ¾ pound boneless lamb, cut into 1/2-inch cubes; 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 tablespoon butter; 1 (10 ounce) box couscous; 1\u2009½ cups boiling water; 1 lime, juiced

A home take on traditionally prepared North African lamb.

INGRIDIENT

1 sprig fresh rosemary, chopped

¼ cup chopped fresh mint leaves

1 hot chile pepper, minced

1 clove garlic, minced

2 limes, juiced

6 tablespoons olive oil, divided

salt and pepper to taste

¾ pound boneless lamb, cut into 1/2-inch cubes

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 tablespoon butter

1 (10 ounce) box couscous

1 ½ cups boiling water

1 lime, juiced

DIRECTION

Step: 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.

Step: 2

Preheat oven to 350 degrees F (175 degrees C).

Step: 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.

Step: 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.

Step: 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.

Step: 6

Serve lamb and vegetables over couscous.

NUTRITION FACT

Per Serving: 1216 calories; protein 47.3g; carbohydrates 135.8g; fat 54.5g; cholesterol 95.6mg; sodium 85.7mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as off limits ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just enjoyed it in the first place."

Because it comes to dinner , overeating or eating too much of the wrong item of food will make lead to bad habit on sleeping. On the other side, a daylight food that is less than satiating not make leave you wanting more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .

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