Best 5 Diced Lamb With Roasted Vegetables And Couscous Recipes
Diced lamb with roasted vegetables and couscous is a healthy and flavorful dish that is perfect for a quick and easy weeknight meal. The lamb is cooked in a flavorful marinade, and then roasted with a variety of vegetables. The couscous is cooked separately, and then combined with the lamb and vegetables. This dish is a great source of protein, vegetables, and fiber, and it is sure to please the entire family.
Check out the recipes below so you can choose the best recipe for yourself!
DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS
A home take on traditionally prepared North African lamb.
Provided by laughs and smiles
Categories African Recipes
Time 1h50m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Serve lamb and vegetables over couscous.
Nutrition Facts : Calories 1215.9 calories, Carbohydrate 135.8 g, Cholesterol 95.6 mg, Fat 54.5 g, Fiber 15.6 g, Protein 47.3 g, SaturatedFat 11.9 g, Sodium 85.7 mg, Sugar 10.3 g
DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS
A home take on traditionally prepared North African lamb.
Provided by laughs and smiles
Categories African Recipes
Time 1h50m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Serve lamb and vegetables over couscous.
Nutrition Facts : Calories 1215.9 calories, Carbohydrate 135.8 g, Cholesterol 95.6 mg, Fat 54.5 g, Fiber 15.6 g, Protein 47.3 g, SaturatedFat 11.9 g, Sodium 85.7 mg, Sugar 10.3 g
DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS
A home take on traditionally prepared North African lamb.
Provided by laughs and smiles
Categories African Recipes
Time 1h50m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Serve lamb and vegetables over couscous.
Nutrition Facts : Calories 1215.9 calories, Carbohydrate 135.8 g, Cholesterol 95.6 mg, Fat 54.5 g, Fiber 15.6 g, Protein 47.3 g, SaturatedFat 11.9 g, Sodium 85.7 mg, Sugar 10.3 g
COUSCOUS WITH ROASTED VEGETABLES
North African in Origin. This dish can be served at room temperature or warm. I got this recipe from my gourmet club, it was part of the Mediterranean menu. It was a hit that we love.
Provided by Shari Jones
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
- Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.
Nutrition Facts : Calories 325.6, Fat 27.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 65.1, Carbohydrate 18, Fiber 5.7, Sugar 6.8, Protein 7.3
DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS
A home take on traditionally prepared North African lamb.
Provided by laughs and smiles
Categories African Recipes
Time 1h50m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Serve lamb and vegetables over couscous.
Nutrition Facts : Calories 1215.9 calories, Carbohydrate 135.8 g, Cholesterol 95.6 mg, Fat 54.5 g, Fiber 15.6 g, Protein 47.3 g, SaturatedFat 11.9 g, Sodium 85.7 mg, Sugar 10.3 g
Tips:
- Select high-quality lamb: Opt for fresh, tender lamb that is free from any strong odor. Look for cuts that have a good amount of marbling, as this will ensure flavor and juiciness.
- Marinate the lamb: Marinating the lamb helps enhance its flavor and make it more tender. You can use a variety of marinades, but a simple combination of olive oil, lemon juice, garlic, and herbs is always a good choice.
- Use a variety of vegetables: Roasted vegetables add color, texture, and flavor to the dish. Choose a variety of vegetables that will roast well together, such as carrots, potatoes, onions, and broccoli.
- Roast the vegetables properly: To ensure that the vegetables are roasted evenly and have a nice caramelized flavor, toss them with olive oil and season them with salt and pepper before roasting. Roast them at a high temperature until they are tender and slightly charred.
- Cook the lamb to your desired doneness: Lamb can be cooked to a variety of doneness levels, from rare to well-done. Cook the lamb to your desired level of doneness using a meat thermometer to ensure accuracy.
- Serve immediately: This dish is best served immediately after cooking, while the lamb is still hot and juicy and the vegetables are still crisp-tender.
Conclusion:
This diced lamb with roasted vegetables and couscous is a flavorful and satisfying dish that is perfect for a weeknight meal. The lamb is tender and juicy, the vegetables are roasted to perfection, and the couscous provides a fluffy and flavorful base. This dish is sure to please everyone at the table.
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