Lunch · Moroccan · 20 min
Moroccan-Style Steamed Couscous with Spiced Lamb and Roasted Vegetables
- Calories
- 648
- Protein
- 23g
- Carbs
- 74g
- Fat
- 24g
Ingredients
- 45.3 g dry couscous
- 67.1 g ground lamb
- 377.8 g eggplant
- 257 g grape tomatoes
- 7.6 g garlic
- 0.4222 tbsp olive oil
- 0.5 tsp ground sumac
- 0.5 tsp Aleppo pepper flakes
Method
- 01Preheat the oven to 400°F (200°C).
- 02Toss the diced eggplant and halved grape tomatoes with the minced garlic and olive oil on a parchment-lined baking sheet. Roast for 20 minutes until tender and caramelized.
- 03In a small skillet, cook the ground lamb over medium-high heat, stirring to break it apart, until deeply browned and fully cooked to an internal temperature of 160°F (71°C).
- 04Place dry couscous in a heatproof bowl and pour 40 ml of boiling water over it. Cover tightly and let steam for 5 to 8 minutes, then fluff gently with a fork.
- 05Spoon the couscous into a dish, top with the browned lamb and roasted vegetables, and sprinkle with sumac and Aleppo pepper before serving.
Cook it with the whole plan around it
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