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Lamb with ratatouille and pearl couscous

Lamb with ratatouille and pearl couscous

12
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Baby spinach leaves drizzled with balsamic vinegar.

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