LAMB, KŪMARA & ISRAELI COUSCOUS TRAY BAKE - Cuisine Magazine - From New Zealand to the World
Tender lamb chops and roasted veggies baked with Israeli couscous, herbs, and olive oil—perfect for a flavorful meal. Serves 4 | Cuisine Magazine
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Ingredients
- 4 cloves garlic, crushed
- ½ teaspoon chilli flakes
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 lemon
- 8 lamb loin chops
- 1 cup Israeli couscous
- 1 large kūmara
- 1 red onion
- 8 brussels sprouts, halved
- 1½ cups vegetable stock
- 1 x 400g can cherry tomatoes
- ½ cup mixed fresh oregano, mint, coriander and/or parsley
- 20 Kalamata olives
- 100g feta, broken in pieces
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