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Autumn couscous with lamb
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 430
  • Fat about 21g
  • Carbohydrates about 37g
  • Protein about 22g
This is needed
This is needed for 4 people
Mushroom couscous
  • 30 g dried porcini mushrooms
  • 4 dl water
  • 0.25 tsp salt
  • 80 g couscous
Mushrooms
  • 2 tbsp olive oil
  • 100 g white mushrooms, cut in half
  • 100 g pickled onions (borettane)
  • salt and pepper to taste
  • 0.25 tsp salt
  • 1 lamb loins (approx. 220 g)
  • a little pepper
To serve
  • 1 tbsp liquid honey
  • 2 tbsp balsamic vinegar
  • 100 g artichoke hearts in oil, drained, quartered
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 50 g cashew nuts (spicy)
  • 2 apples, thinly sliced
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And that's how it's done
And that's how it's done
Mushroom couscous
Soak the porcini mushrooms for approx. 30 mins., drain, retaining the mushroom water in a pan. Bring the mushroom water to the boil. Mix the couscous and salt in a bowl, pour the boiling mushroom water over the top, cover and leave to absorb for approx. 5 mins., separate with a fork.
Mushrooms
Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 6 mins., stirring occasionally. Add the onions and the soaked mushrooms, stir fry for approx. 4 mins., season, remove. Add a dash of oil to the same pan, if necessary, and heat up. Season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins.
To serve
Combine the balsamic, oil and honey, season, mix into the couscous. Mix the apple, artichokes and cashew nuts into the couscous along with the mushrooms, carve the meat and place on top.