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Mediterranean lamb and vegetable couscous recipe

Mediterranean lamb & vegetable couscous

Preparation Time
15 minutes

Cooking Time
45 minutes

Ingredients (serves 4)
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 eye of loin (backstrap)
Salt & freshly ground black pepper
1/3 cup loosely packed torn fresh basil
20g baby rocket leaves
1 tbs fresh lemon juice
1 tbs white wine vinegar
2 tsp olive oil

Preheat oven to 180°C. Combine the zucchini, eggplant, capsicum, onion and garlic in a large baking dish. Lightly spray with olive oil spray. Bake in preheated oven for 20 minutes or until just tender.
Add the tomato to the zucchini mixture and bake for a further 15 minutes or until tomato softens slightly. Remove from oven. Transfer garlic cloves to a small bowl and set aside.
Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
Preheat a barbecue or chargrill on high. Season the lamb with salt and pepper. Cook lamb on preheated grill for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb across the grain.
Add the zucchini mixture, lamb, basil and rocket to the couscous and gently toss until just combined.
Squeeze the garlic flesh into a small bowl. Add the lemon juice, vinegar and oil, and use a fork to whisk until well combined. Taste and season with salt and pepper. Drizzle the salad with dressing and gently toss until just combined. Spoon salad among serving plates and serve immediately.
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