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Vegetable sauté, lamb chops couscous style

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 35 minutes
Energy: 480 kcal / serving

Instructions

  • 1.   Wash and slice the carrots into thin rounds and the zucchini into thick rounds.
  • 2.   Peel and chop the garlic. Peel and cut the onion and turnips into 8 wedges.
  • 3.   In a large hot skillet, brown the lamb chops for 2 minutes on each side. Set them aside.
  • 4.   Add a tablespoon of olive oil and sauté the vegetables for 2 to 3 minutes.
  • 5.   Add 400 ml of water, the raisins, and let it cook over medium heat for 15 to 20 minutes until the liquid evaporates. Add a bouillon capsule, mix.
  • 6.   Add the lamb chops, Ras El Hanout, chickpeas, and let it cook for 5 minutes.
  • 7.   Pour the couscous into a bowl with a tablespoon of olive oil, mix well.
  • 8.   Add 300 ml of boiling water and the second bouillon. Cover the bowl with plastic wrap and let it swell for 5 minutes.
  • 9.   Fluff the couscous with a fork.
  • 10.   Sprinkle fresh coriander over the vegetables and serve with the couscous.

Ingredients for servings

  • 300 g of couscous semolina
  • 8 lamb chops
  • 2 small zucchini
  • 2 carrots
  • 100 g of chickpeas (canned, drained weight) (optional)
  • 3 turnips
  • 50 g of raisin
  • 2 vegetable bouillon cubes
  • 1 large red onion
  • 1 garlic clove
  • 1 tablespoon of fresh coriander
  • 2 teaspoon of ras el-hanout
  • 2 tablespoon of olive oil
  • 700 ml of water
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    480 kcal
    24 %
  • Fat
    9,38 g
    13 %
  • of which saturated
    1,58 g
    8 %
  • Carbohydrates
    79,51 g
    31 %
  • of which sugar
    17,92 g
    20 %
  • Protein
    13,41 g
    27 %
  • Fibers
    9,31 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.