Lamb, Squash And Feta Couscous

• 1 lb butternut squash, peeled, seeded and cut into 3/4 inch pieces
• 2 None zucchini, halved lengthwise and thickly sliced
• 1/4 cup vegetable or olive oil
• 1 lb lamb leg steaks
• 2 tbsp Moroccan spice mix
• 1 1/2 cups pearl couscous
• 2 None green onions, thinly sliced diagonally
• 1 None fresh long red chili, thinly sliced
• 1 None lemon, peel finely grated and lemon juiced
• 2 cloves garlic, crushed
• 1/4 cup torn mint leaves
• 7 oz feta cheese, crumbled

1. Preheat the oven to 425u0b0F. Toss squash, zucchini and 1 tbsp of the oil in a baking pan. Bake, stirring occasionally, for 25 mins or until browned and tender.
2. Meanwhile, coat lamb with spice mix. Heat 1 tbsp of the remaining oil in a skillet on high heat. Cook lamb, in batches, 2 mins each side for medium, or until cooked to desired doneness. Transfer to a cutting board board. Let stand 5 mins. Slice. Reserve meat juices.
3. Bring water to a boil in a large saucepan on high heat. Add couscous and boil 4 mins, or until tender. Drain and transfer to a serving bowl. Add pumpkin, zucchini, sliced lamb, meat juices, remaining 2 tbsp oil and remaining ingredients; toss to combine.

butternut squash, zucchini, vegetable, spice mix, pearl couscous, green onions, long red chili, lemon, garlic, mint, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/22611 (may not work)