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Ingredients

• 1/2 c. extra virgin extra virgin olive oil
• 2 Tbsp. chopped fresh oregano leaves
• 1 x clove chopped
• salt and freshly grnd black pepper to taste
• 11/2 lb boneless shoulder of lamb or possibly lamb loin, diced into 1-inch pcs
• 1 x red bell pepper
• 1 sm eggplant sliced in half lengthwise
• 2 sm zucchini sliced in half lengthwise
• 1 sm red onion sliced
• salt to taste
• 31/2 Tbsp. extra virgin olive oil divided
• 11/2 c. water
• 1 c. couscous
• 1/2 c. black olives (such as kalamata) pitted and minced
• 4 Tbsp. chopped fresh flat-leaf parsley divided
• 1/4 c. freshly squeezed lemon juice
• 1/2 tsp chopped lemon zest

Description

Place The Oil, Oregano, Garlic, Salt, And Pepper In A Nonreactive Baking Dish. Add In The Lamb And Marinate, Refrigerated, Overnight. To Prepare The Couscous, Roast The Bell Pepper…

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