John Myers
Contents
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Ingredients
- 250 g Instant couscous
- 2 tsp Vegetable broth powder
- 65 g Raisins
- 300 g Carrots, about 2 pieces
- 1 Pc. Small zucchini; approx. 300 g
- 1 Pc. Eggplant, approx. 250 g
- 1 tbsp Crema di Balsamico
- 0,5 bunch Parsley
- 500 g Lamb fillet
- 2 tbsp Curry oil, alternatively coconut or olive oil
- Salt pepper
- 1 tsp Ground cumin
- Any oriental spices e.g. Zhoug, Baharat, Ras el Hanout etc.
Instructions
- Boil 1,350 ml of water in a small saucepan. Stir in the vegetable stock and couscous. Take the pot off the stove and cover it and let it soak for about 6 minutes. Wash the raisins and pat dry. Then stir in the couscous.
- Wash the carrots, zucchini and aubergine and cut into thin slices (first halve the zucchini and aubergine lengthways and quarter if necessary). Chop the parsley. Cut the meat into thin strips.
- Heat the oil in a large pan and fry the meat in portions. Season with salt and pepper and then stir into the couscous. Fry the vegetables in the remaining frying fat for about 8 minutes. Finally stir in the crema di balsamic vinegar. It's not oriental, but it gives the vegetables a delicious, slightly sweet note.
- Now the couscous mixture is added to the pan with the vegetables. Fry everything for about 2 minutes while stirring. Season to taste with salt, pepper, cumin and oriental spices. Fold in the parsley.
- Goes well with natural yoghurt and flatbread.
Nutrition
Serving: 100gCalories: 173kcalCarbohydrates: 7.6gProtein: 17.3gFat: 8g
