Moroccan Lamb and Eggplant with Couscous
TM5 TM6

Moroccan Lamb and Eggplant with Couscous

3.3 (3 ratings)

Ingredients

  • 6 oz eggplant, diced (¾ in.)
  • 2 tsp salt

Couscous and Lamb

  • 8 oz couscous
  • ½ oz mixed fresh herbs (parsley, cilantro)
  • 3 garlic cloves
  • 1 tsp salt
  • ¼ tsp ground cumin
  • 2 oz yellow onions, in pieces
  • 1 tbsp harissa, plus extra to brush
  • 20 oz ground lamb, broken into pieces
  • 4 tbsp bread crumbs
  • 1 large egg
  • 20 oz water
  • 10 oz chicken stock, low sodium

Eggplant

  • 6 oz yellow onion, in pieces
  • 1 garlic clove
  • 1 tsp salt, to taste
  • 1 tbsp oil
  • 6 oz fresh tomatoes, diced
  • 2 oz chicken stock, low sodium
  • 1 heaping tbsp harissa
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cumin
  • chopped parsley, to garnish

Nutrition
per 1 portion
Calories
2615 kJ / 625 kcal
Protein
40 g
Carbohydrates
58 g
Fat
25 g
Fiber
6 g

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