Lamb Loin with Harissa Peppers, Eggplant, and Couscous

Ingredients

• 2 lamb loins
• 2 red bell peppers, diced
• 2 tablespoons harissa paste
• 1 large eggplant, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth or water
• 1 cup couscous

Directions

1. Pat the lamb with 3/4 tsp. cumin, 1-1/4 tsp. salt, and 1/2 tsp. pepper, coating both sides. Set a large ovenproof skillet, cast iron if you have it, over medium-high heat with 1 Tbs. of the oil. Once the oil is shimmering, brown the lamb in 2 batches, giving it about 3 minutes on the first side and 2 minutes after you turn it, until the outside is nicely colored and the center is medium rare. Move the lamb to a plate and cover it loosely with foil.
2. Turn the burner down to medium low. If the skillet looks dry, pour in a bit more oil. Add the onion along with 1/4 tsp. salt, then cook for about 5 minutes, stirring now and then and loosening the browned bits on the bottom, until the onion has softened and taken on color. Stir in the peppers, eggplant, garlic, 1/2 tsp. salt, and a few grinds of pepper. Put a lid on the pan and cook for about 6 minutes, stirring occasionally, until the vegetables have just begun to soften. While that cooks, blend the harissa into the chicken stock.
3. Stir the smoked paprika and the remaining 1-1/4 tsp. cumin into the vegetables, and let the spices warm for about 30 seconds. Pour in the harissa-stock mixture, add the couscous, and bring everything to a boil over medium-high heat. Cover the skillet, reduce the heat to medium low, and let it simmer for 10 minutes. Use a fork to fluff the couscous, then tuck the lamb back into the skillet. Finish with the almonds, lemon juice, and cilantro, and serve with Greek yogurt alongside.