Moroccan-Style Steamed Couscous with Spiced Lamb and Roasted Vegetables

Preheat oven to 400°F (200°C). Dice eggplant into 1-inch cubes and halve the grape tomatoes. Toss with minced garlic and a pinch of salt. Roast on a parchment-lined tray for 20 minutes until tender and slightly caramelized.

In a small skillet, brown the ground lamb over medium-high heat until deeply crusted and fragrant. Drain excess fat if necessary.

Prepare the couscous by pouring 40ml of boiling water over the dry grains in a heatproof bowl. Cover tightly and let steam for 5-8 minutes. Fluff gently with a fork.

To plate, create a base of fluffy couscous. Top with the spiced browned lamb and the roasted eggplant-tomato mixture, including the flavorful garlic-infused juices from the tray.

Finish with a generous sprinkle of ground sumac and Aleppo pepper for brightness and a subtle, lingering heat. Serve warm.