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How to make Lamb with eggplant and capsicum couscous

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 500g Lebanese eggplant, thinly sliced lengthways
  • 1 large red capsicum, quartered
  • 2 tablespoons olive oil
  • 8 lamb midloin chops
  • Salt & freshly ground pepper
  • 3/4 cup (180ml) Massel chicken style liquid stock
  • 3/4 cup (180ml) water
  • 1 1/2 cups (300g) couscous
  • 1 bunch coriander, leaves picked, roughly chopped
  • 1 lemon, rind finely grated, juiced
  • 1 garlic clove, crushed
  • 300g Greek-style natural yoghurt

Method

  • Step 1 Preheat a barbeque plate on medium-high. Toss eggplant and capsicum in 1 tablespoon of the oil. Brush the lamb chops with 1 teaspoon of the remaining oil. Cook eggplant on grill for 1-2 minutes each side or until tender. Transfer to a plate. Add capsicum and cook for 4 minutes each side or until skin blackens. Transfer to a plastic bag and set aside.
  • Step 2 Place stock and water in a saucepan. Bring to a simmer. Remove from heat and stir in couscous. Cover and set aside for 3-5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Transfer to a large bowl. Peel the skin from the capsicum and cut into short thin strips. Roughly chop the eggplant. Add the capsicum, eggplant, coriander, lemon rind and juice, garlic and remaining oil to the couscous. Stir until well combined. Season well.
  • Step 3 Season lamb with salt and pepper. Add to barbeque plate and cook for 3 minutes each side or until cooked. Set aside for 5 minutes to rest.
  • Step 4 Divide the chops and couscous mixture among serving plates. Top with a dollop of yoghurt, extra grated lemon rind and cracked black pepper. Serve.