Couscous with lamb fillets
Ingredients
- Couscous
- 400 g spring carrots, halved lengthways and, if necessary, crosswise
- 5.5 dl vegetable bouillon
- 300 g couscous
- to taste salt
- 2 tbsp peppermint, finely chopped
- 150 g baby spinach
- to taste pepper
- Lamb fillets
- 2 tbsp rapeseed oil
- 2 garlic clove, pressed
- a little pepper
- 1 tsp salt
- 8 lamb fillets (approx. 550 g)
Total time: 25m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 572 Kcal, 40g Protein, 63g Carbohydrates, 18g Fat
Ingredients
- Couscous
- 400 g spring carrots, halved lengthways and, if necessary, crosswise
- 5.5 dl vegetable bouillon
- 300 g couscous
- to taste salt
- 2 tbsp peppermint, finely chopped
- 150 g baby spinach
- to taste pepper
- Lamb fillets
- 2 tbsp rapeseed oil
- 2 garlic clove, pressed
- a little pepper
- 1 tsp salt
- 8 lamb fillets (approx. 550 g)
Instructions
-
Couscous
Bring the stock to the boil in a pan, add the carrots, reduce the heat, simmer for approx. 5 mins. and remove from the hob. 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. -
Lamb fillets
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 mins each side and arrange on the spring couscous.
