Diced Lamb with Roasted Vegetables and Couscous

Ingredients

• 1 tablespoon butter 
• 1  chile pepper hot minced
• 10 ounce couscous 
• 1  eggplant cubed peeled
• 0.3 cup mint leaves fresh chopped
• 1 sprig rosemary fresh chopped
• 1 clove garlic minced
• 2  green onions chopped
• 1  juice of lime juiced
• 2  juice of lime juiced
• 0.8 pound lamb loins boneless cut into 1/2-inch cubes
• 6 tablespoons olive oil divided
• 1  bell pepper red cut into 1 inch pieces
• 2 servings salt and pepper to taste
• 1.5 cups water boiling
• 1  bell pepper yellow cut into 1 inch pieces

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

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.
2. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Combine the eggplant, red and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat.
5. Place vegetables on a large baking sheet in a single layer and roast until tender, about 20 minutes.
6. Heat 1 tablespoon olive oil in skillet over medium heat.
7. Remove lamb from marinade (discard marinade); cook and stir until no longer pink, about 10 minutes.
8. Meanwhile, melt butter in a small saucepan over medium heat.
9. Add couscous; stir briefly to coat well.
10. 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.
11. Serve lamb and vegetables over couscous.