Thursday, August 7, 2008

Marinated Lambchops with vegetable couscous

Marinate lambchops with olive oil, fresh rosemary, garlic, coarse sea salt, cracked black pepper, and a little cajun seasoning. Grill for 5 min on each side, or until done. (how you prefer it)

Couscous with vegetables
olive oil
3 cloves, garlic chopped fine
1 medium onion
2 japanese eggplant, peeled & cut into strips or cubes
1 medium zucchini, chopped
4 tomatoes, peeled and chopped
1 medium red pepper
any herbs you desire, to taste. I add fresh parsley, thyme, & marjoram.

sautee garlic & onion with olive oil until carmelized.( add fresh herbs now) Then add red pepper, cook for a few minutes over low heat, then add zucchini and eggplant. Cooking for 2 minutes, then add tomatoes. Just cook vegetables until soft & tender. Cook couscous according to package. Add to the vegetables. I use a whole 10 oz box. You can use any vegetables you desire. Sometimes, I double the amount of vegetables. You can design this the way you like it. Couscous is so versatile. Fun to experiment with many different variations!!!!
Garnish with a sprig of rosemary or sprinkle with chopped fresh herbs.

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favorite books

  • Illustrated Dictionary of Gardening