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Couscous with lamb fillets
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 572
  • Fat about 18g
  • Carbohydrates about 63g
  • Protein about 40g
This is needed
This is needed for 4 people
  • 5.5 dl vegetable bouillon
  • 150 g baby spinach
  • 400 g spring carrots, halved lengthways and, if necessary, crosswise
  • 300 g couscous
  • 2 tbsp peppermint, finely chopped
  • to taste salt
  • 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)
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And that's how it's done
And that's how it's done
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.

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