Lamb couscous soup with spinach

Name: Lamb couscous soup with spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Onions; 3 Garlic cloves; 3 TABLESPOONS Olive oil; 2 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON ground cilantro; 100 g Couscous; 40 g fresh young leaf spinach; 150 g Feta cheese; 300 g Lamb filet; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Onions
3 Garlic cloves
3 TABLESPOONS Olive oil
2 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON ground cilantro
100 g Couscous
40 g fresh young leaf spinach
150 g Feta cheese
300 g Lamb filet
7-10 Tbsp Sugar

Directions

1
Peel onions and garlic and cut into cubes. Heat 1 tablespoon of oil in a saucepan. Sauté onions and garlic in it, deglaze with tomatoes. Season with salt, pepper and coriander. Simmer gently for about 20 minutes.
2
In the meantime, mix the couscous with 200 ml of boiling water and cover and let it swell for about 5 minutes. Loosen up with a fork, add 1 tbsp. oil, season with salt and pepper. Clean and wash the spinach and dab it dry.
3
Cut the feta into cubes.
4
Dab meat dry. Heat 1 tablespoon of oil in a frying pan. Fry the meat in it for 3-4 minutes until pink or, depending on the desired degree of cooking, while turning, season with salt and pepper. Remove from the pan and drain on kitchen paper.
5
Puree the soup, season to taste with salt, pepper, sugar and coriander, stir in the spinach briefly. Cut meat into slices. Distribute the couscous in soup bowls, pour the soup on top and spread the meat on top.
6
Add a little feta. Add the rest of the feta.