Couscous with Lamb Fillets

Preparation/cooking time: ca. 25m

For 4 people

Nutritional Information

Contains 572 Kcal, 40g Protein, 63g Carbohydrates, 18g Fat


  • 5.5 dl vegetable bouillon
  • 400 g bunch of carrots, cut in half lengthways and, if necessary, across
  • 300 g couscous
  • 150 g baby spinach
  • 2 tbsp. peppermint, finely chopped
  • 1 tsp. salt
  • a little pepper
  • 2 tbsp. rapeseed oil
  • 2 clove of garlic, pressed
  • 8 lamb saddle fillets (ca. 550 g)

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  • Bring the stock to the boil in a large pan, add the carrots, reduce the heat, simmer for approx. 5 mins., remove from the heat, add the couscous and spinach, mix with a fork, cover and leave to absorb for approx. 5 mins. Add the mint, mix with a fork, season.
  • Combine the oil with the garlic, season. Add the fillets, mix. Heat a wide-bottomed non-stick frying pan, fry the fillets for approx. 2 min. each side and arrange on the spring couscous.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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