Roasted lamb salmon with coriander carrots and juicy couscous

Name: Roasted lamb salmon with coriander carrots and juicy couscous
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Lamb salmon; 7-10 Tbsp Salt; 1 TEASPOON Olive oil; 30 g Couscous; 150 g young carrots; 1/2 Pot of coriander; 1 TEASPOON Sugar; 7-10 Tbsp freshly ground pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Lamb salmon
7-10 Tbsp Salt
1 TEASPOON Olive oil
30 g Couscous
150 g young carrots
1/2 Pot of coriander
1 TEASPOON Sugar
7-10 Tbsp freshly ground pepper

Directions

1
Wash the meat, dab dry and season with salt. Heat oil in a pan. Brown the meat on all sides. Reduce heat and cook with closed lid for approx. 6 minutes.
2
Stir the couscous into 3 tablespoons of boiling salted water. Remove from heat and let it swell for about 10 minutes, covered. Peel and clean the carrots. Bring 100 ml water to the boil, season with salt. Add the carrots, bring to the boil and stew for about 3 minutes in a closed pot.
3
Wash the coriander, shake dry. Lightly caramelise the sugar in a saucepan, deglaze with 5 tbsp. carrot water, bring to the boil and stir until the caramel dissolves. Add the carrots and 1/2 of the coriander and stir in the stock.
4
Arrange the meat and carrots with the remaining coriander on a plate. Season with coarse pepper. Add couscous.