Diced Lamb with Roasted Vegetables and Couscous Recipe

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.