Lamb fillets on vegetable couscous

Ingredients for 4 servings:

• 600 g lamb fillet(s), marinated
• 2 tbsp olive oil
• 100 g couscous
• 1 onion(s)
• 1 garlic clove(s)
• 8 dates
• ½ lemon(s)
• 6 tbsp olive oil
• 300 g carrot(s)
• 300 g zucchini
• 1 red bell pepper(s)
• 2 yellow bell peppers
• 200 g tomatoes
• 10 sprigs of parsley
• 1 tsp cumin powder
• 1 tsp chili salt
• 1 tsp curry
• ½ tsp cinnamon
• salt and pepper
• Coriander for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Peel the onion and cut into wedges. Finely slice the garlic. Finely dice the dates. Place the onions, garlic, and dates in a casserole dish. Mix with the lemon juice, olive oil, and 200 ml water. Add all the spices and the finely chopped parsley. Season with salt and pepper. Peel the carrots and wash the zucchini. Cut both into approximately 5 cm pieces. Wash the bell peppers, quarter them, and remove the seeds. Cut into approximately 2 cm pieces. Wash the tomatoes, halve them, and remove the stems. Cut into large pieces and add them to the marinade with the vegetables. Fold in and let marinate for about half an hour. Preheat oven to 180 °C (convection not suitable). Cook the vegetables in the covered pot for about 45 minutes. Prepare the couscous according to the package instructions. Sear the lamb fillets all over in hot oil for about 4 minutes. Then let the fillets rest briefly. To serve, fluff the couscous with a fork. Divide the vegetables among the plates and add the lamb fillets. Serve with some chopped coriander. Serve with a yogurt and mint dip. 642 kcal per serving.