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Mediterranean lamb & vegetable couscous
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Easy and delicious lamb, veggie, and couscous dish for a healthy meal.
Ingredients:
  • 2 green zucchini, ends trimmed, coarsely chopped
  • 4 Lebanese eggplants, ends trimmed, coarsely chopped
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 red onion, halved, cut into thick wedges
  • 4 garlic cloves, unpeeled
  • Olive oil spray
  • 2 vine-ripened tomatoes, cut into wedges
  • 150g (3/4 cup) couscous
  • 185ml (3/4 cup) boiling water
  • 3 (about 500g) lamb backstraps
  • Salt & freshly ground black pepper
  • 82.50 ml loosely packed torn fresh basil
  • 20g baby rocket leaves
  • 21.00 gm fresh lemon juice
  • 20.00 ml white wine vinegar
  • 9.20 gm olive oil
Instructions:
  • Preheat your oven to 180C. Toss zucchini, eggplant, capsicum, onion, and garlic in a large baking dish. Spritz with olive oil spray. Roast for 20 minutes until veggies are tender.
  • Stir in the tomato with the zucchini mixture and bake for an additional 15 minutes, or until the tomato softens slightly. Remove from the oven and transfer the garlic cloves to a small bowl, setting them aside.
  • Place couscous in a large heatproof bowl. Pour boiling water over couscous while stirring with a fork. Cover and set aside for 10 minutes until liquid is absorbed. Fluff with a fork to separate grains.
  • Preheat a barbecue or chargrill until sizzling hot. Season the lamb generously with salt and pepper. Grill the lamb for 3 minutes on each side for a perfect medium-rare, or longer to your preference. Place the lamb on a plate and tent it with foil, allowing it to rest for 5 minutes. Finally, slice the lamb into thick pieces against the grain for maximum tenderness.
  • Combine the zucchini mixture, lamb, basil, and rocket with the couscous, gently mixing until well combined.
  • Extract the garlic flesh into a small bowl. Incorporate the lemon juice, vinegar, and oil, then whisk with a fork until thoroughly blended. Season with salt and pepper to taste. Drizzle dressing over the salad, gently toss to coat. Distribute salad onto serving plates and serve promptly.

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