Couscous-vegetable pan with lamb filet

Name: Couscous-vegetable pan with lamb filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TEASPOONS Vegetable broth (instant); 250 g Couscous; 50 g Raisins; 2 (approx. 300 g) large carrots; 1 (approx. 250 g) Courgette; 1 (approx. 250 g) small aubergine; 1/2 bunch flat leaf parsley; 500 g Lamb filet; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TEASPOONS Vegetable broth (instant)
250 g Couscous
50 g Raisins
2 (approx. 300 g) large carrots
1 (approx. 250 g) Courgette
1 (approx. 250 g) small aubergine
1/2 bunch flat leaf parsley
500 g Lamb filet
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin

Directions

1
Bring 350 ml water and broth to the boil. Remove the pot from the heat, stir in the couscous and let it swell covered for about 6 minutes. Wash and drain the raisins.
2
Peel, wash and cut carrots into very thin slices. Clean and wash the zucchini and eggplant. Halve the zucchini lengthwise, quarter the eggplant lengthwise, then cut both crosswise into slices. Wash parsley, shake dry and chop coarsely.
3
Dab lamb filet dry and cut into strips.
4
Heat the oil in a frying pan. Brown the meat in it all around. Season with salt and pepper and remove. Add vegetables to the frying fat and fry for approx. 7 minutes.
5
Loosen the couscous with a fork. Add to vegetables with raisins and meat. Stir-fry for 2-3 minutes. Season couscous pan with salt, pepper and cumin. Fold in parsley.
6
Serve with yoghurt as desired.