Spiced Lamb With Roasted Vegetable Couscous

	2 lamb backstraps, about 200g each	1 Spanish onion, cut into wedges
	3 tsp Moroccan spice mix	250g cherry tomatoes
	3 tbs olive oil	2 cloves garlic, crushed
	2/3 cup dry couscous	400g can chickpeas, drained, rinsed
	300g eggplant, cut into 2.5cm chunks	120g low fat ricotta, crumbled
	2 zucchinis, cut into 2cm slices	1/3 cup coriander leaves
	1 red capsicum, roughly chopped

1. Preheat oven to 200 C. Combine the lamb in a bowl with the spice and 1 tbs of the oil. Prepare the couscous according to instructions on the packet.

2. Combine the remaining oil in a baking dish with the eggplant, zucchini, capsicum, onion, tomatoes and garlic. Bake for 45 minutes or until the vegetables are tender; toss every 15 minutes.

3. Add the couscous and chickpeas and bake a further 15 minutes or until hot.

4. About 15 minutes before serving, cook the lamb in a non-stick frying pan or char-grill pan on medium-high for 2 minutes on each side or until cooked to your liking. Remove from the pan and set aside for 10 minutes before slicing and serving with the hot couscous and vegetables. Top with the ricotta and coriander.

Hint: Serve with a little harissa, if desired.