MUTTON WITH ROASTED VEGETABLES AND COUSCOUS

INGREDIENTS

• Serves 2
• 1 sprig fresh rosemary, chopped
• 6 limes
• 1 bunch of mint leaves, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 chilli, finely chopped
• 350g boneless leg of goat or lamb, cubed
• 1 brinjal, peeled and cubed
• 1 red capsicum, seeded and chopped
• 1 yellow capsicum, seeded and chopped
• 2 spring onions, chopped
• 1 tablespoon butter
• 225g couscous
• 250 ml water

DIRECTION

• To make the marinade; combine rosemary, the juice of two limes, chopped mint leaves, salt, pepper, olive oil and the minced chilli and garlic.
• Add the meat and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
• Preheat the oven to 180 degrees C.
• Coat the brinjal and capsicums in olive oil and place on a baking tray.
• Bake in the preheated oven until toasted, about 30 minutes.
• Heat 1 tablespoon olive oil in pan over medium heat.
• Remove meat from marinade (discard marinade); cook and stir until it is cooked through.
• Meanwhile, melt butter in a small pan over medium heat.
• Stir in the couscous, ensuring that it is being coated by the butter.
• Add the water and stir for one of two seconds and let it simmer.
• 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.
• Now that the vegetables are roasted and the meat is cooked, all you have to do is mix it all together and serve.
• Garnish with any remaining spring onions and serve with lime wedges.