- Ingredients
- couscous (coarse)
- 1 cup
- chicken stock
- 1 liter
- tomatoes
- 2
- bell pepper (red and yellow)
- 1
- shallot
- 1
- mint
- 1 bunch
- garlic
- 1 clove
- salt
- 1 pinch
- pepper
- 1 pinch
- red wine
- 250 ml
- olive oil (classic)
- 3 tablespoon
- cinnamon
- 1 pinch
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 10 minutes
- Cooking Time:
- 10 minutes
- This recipe:
- Serves:
- 4
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- This recipe by:
- petra
couscous with lamb
Ingredients
| couscous (coarse) | 1 cup | |
| chicken stock | 1 liter | |
| tomatoes | 2 | (deseeded) |
| bell pepper (red and yellow) | 1 | |
| shallot | 1 | |
| mint | 1 bunch | |
| garlic | 1 clove | |
| salt | 1 pinch | |
| pepper | 1 pinch | (freshly ground) |
| red wine | 250 ml | |
| olive oil (classic) | 3 tablespoon | |
| cinnamon | 1 pinch |
Preparation
- Finely chop the tomatoes, bell peppers, shallot, mint, and garlic.
- Soak the couscous in water, then drain. Boil the chicken stock, add the couscous and let soak for 10 minutes.
- Add the tomatoes, bell peppers, shallot, mint and garlic, season to taste with salt and pepper.
- Preheat the oven. Season the lamb sirloins and fry in the olive oil.
- lace the lamb in the oven and leave for 6 minutes at 100C.
- Add the wine to the oil where the lamb has been fried in, add sugar and cinnamon and let simmer until the liquid reduces to a syrup. Season to taste.
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