Couscous pan with lamb fillet strips

Name: Couscous pan with lamb fillet strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 ml Vegetable broth (instant); 250 g Couscous; 1 (approx. 250 g) small aubergine; 2 (approx. 300 g) large carrot; 1 (approx. 250 g) Courgette; 6 Stem(s) Parsley; 500 g Lamb filets; 2 TABLESPOONS Olive oil; 50 g Raisins; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 ml Vegetable broth (instant)
250 g Couscous
1 (approx. 250 g) small aubergine
2 (approx. 300 g) large carrot
1 (approx. 250 g) Courgette
6 Stem(s) Parsley
500 g Lamb filets
2 TABLESPOONS Olive oil
50 g Raisins
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin

Directions

1
Bring the stock to the boil. Put couscous in a bowl, pour boiling broth over it and let it swell covered for about 6 minutes. In the meantime, wash, clean and halve the aubergine, cut it into thirds lengthwise and slice it.
2
Peel, wash and thinly slice the carrot. Clean and wash the zucchini, cut them in half lengthwise and cut them into slices. Wash parsley, dab dry and chop coarsely. Wash the meat, dab dry and cut into strips.
3
Heat the oil in a pan. Fry the meat, zucchini, eggplant and carrot for about 5 minutes. Rinse raisins. Loosen the couscous with a fork. Add the raisins and couscous to the pan.
4
Continue to fry for approx. 2 minutes while swivelling. Season with salt, pepper, cumin and fold in parsley. Yoghurt tastes good with it.