Pistachio couscous with lamb salmon and caramelized carrots

Name: Pistachio couscous with lamb salmon and caramelized carrots
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar (about 750 g) small carrots; 7-10 Tbsp Salt; 2 TABLESPOONS Butter; 5 TABLESPOONS Sugar; 1-2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 600 g Lamb salmon; 5 TABLESPOONS Oil; 1 Onion; 1 Garlic clove; 250 ml Vegetable broth; 200 g Couscous; 25 g crushed pistachio kernels; 7-10 Tbsp Chervil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar (about 750 g) small carrots
7-10 Tbsp Salt
2 TABLESPOONS Butter
5 TABLESPOONS Sugar
1-2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
600 g Lamb salmon
5 TABLESPOONS Oil
1 Onion
1 Garlic clove
250 ml Vegetable broth
200 g Couscous
25 g crushed pistachio kernels
7-10 Tbsp Chervil

Directions

1
Peel the carrots, clean them, leave some green, wash them. Blanch the carrots in boiling salted water for about 2 minutes. Melt butter and sugar in a large pan until golden brown. Deglaze with vinegar and 200 ml water and bring to the boil.
2
Cook the carrots for another 5 minutes. Season with salt and pepper. Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Brown the meat all around for about 2 minutes.
3
Finish cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes. In the meantime, peel and finely dice the onion and garlic. Heat 1 tbsp. oil in a saucepan. Sauté onion and garlic in it.
4
Add stock and 2 tablespoons of oil. Stir in the couscous, remove from heat and let it swell for about 5 minutes. Mix couscous and pistachios, loosen with a fork. Cut lamb into slices and arrange on plates with carrots and couscous.
5
Garnish with chervil.