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Moroccan Lamb and Eggplant with Couscous

Moroccan Lamb and Eggplant with Couscous
3.8 10 ratings
Prep. 15 min
Total 1 h 10 min
4 portions
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Ingredients

  • eggplant diced (¾ in.)
    6 oz
  • salt
    2 tsp
Couscous and Lamb
  • couscous
    8 oz
  • mixed fresh herbs (parsley, cilantro)
    ½ oz
  • garlic cloves
    3
  • salt
    1 tsp
  • ground cumin
    ¼ tsp
  • yellow onions in pieces
    2 oz
  • harissa plus extra to brush
    1 tbsp
  • ground lamb broken into pieces
    20 oz
  • bread crumbs
    4 tbsp
  • large egg
    1
  • water
    20 oz
  • chicken stock low sodium
    10 oz
Eggplant
  • yellow onion in pieces
    6 oz
  • garlic clove
    1
  • salt to taste
    1 tsp
  • oil
    1 tbsp
  • fresh tomatoes diced
    6 oz
  • chicken stock low sodium
    2 oz
  • harissa
    1 heaping tbsp
  • ground cinnamon
    ½ tsp
  • ground cumin
    ⅛ tsp
  • chopped parsley to garnish

Difficulty

medium

Nutrition per 1 portion

Protein 40 g
Calories 2615 kJ / 625 kcal
Fat 25 g
Fibre 6 g
Carbohydrates 58 g

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