Lamb with ratatouille and pearl couscous
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This affordable midweek dinner is full of veggies and super quick to make.
Ingredients
Red onion
1 medium, cut into wedges
Tomato(es)
2 medium, cut into wedges
Zucchini
1 small, cut into 3cm chunks
Eggplant
300 g, cut into 3cm chunks
Red capsicum
1 medium, cut into 3cm chunks
Oil spray
2 x 3 second spray(s)
Garlic
2 clove(s), coarsely chopped
Dried oregano
½ tsp
Pearl couscous
250 g, (1 x 250g packet)
Lamb leg steak, raw
400 g, (Buy 4 x 125g steaks)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Preheat oven to 220°C. Place the onion, tomato, zucchini, eggplant and capsicum in a medium baking dish and lightly spray with oil and sprinkle with the garlic, oregano and 2 tablespoons water. Toss to coat. Bake for 20 minutes, tossing occasionally, or until the vegetables have softened. If the vegetables get too dry, add another 1-2 tablespoons water.
2
Meanwhile, bring 2 cups (500ml) water to the boil in a small saucepan over high heat. Stir in couscous. Reduce heat and simmer, covered, for 8-10 minutes or until liquid is absorbed. Use a fork to separate grains.
3
Lightly spray a medium non-stick frying pan and heat over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Slice and serve with the couscous, roasted vegetables and lemon wedges.
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