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🍽️ Couscous vegetable salad with cheese lamb chops

1251 kcal · 30 min · 4 servings

Ingredients

• 200 g Couscous (Instant)
• 275 ml Vegetable broth
• 8 Lamb chops (ready for cooking)
• Salt
• Pepper (from the mill)
• 6 tbsp Olive oil
• 1 slice White bread
• 20 g Soft butter
• 1 Egg yolk
• 1 tsp Dijon mustard
• 80 g Grated cheese (e.g. Gouda)
• 150 g Cherry tomatoes
• 1 Salad cucumber
• 150 g Feta cheese
• 1 handful Arugula
• 1 handful Watercress
• 2 tbsp White balsamic vinegar
• 2 tbsp Lemon juice

Instructions

1. 1. Place the couscous in a bowl.
2. 2. Pour boiling broth over the couscous.
3. 3. Let the couscous swell for about 10 minutes.
4. 4. Preheat the oven to 180 degrees top and bottom heat.
5. 5. Rinse the lamb.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Season the meat with salt and pepper.
8. 8. Heat 2 tablespoons of oil in a hot pan.
9. 9. Brown the lamb on each side for about 1 minute.
10. 10. Remove the meat from the pan.
11. 11. Place the meat on a baking sheet.
12. 12. Remove the crust from the white bread.
13. 13. Finely crush the bread slices in the blender.
14. 14. Mix the breadcrumbs with the butter.
15. 15. Add the egg yolk to the bread mixture.
16. 16. Add the mustard to the bread mixture.
17. 17. Add the cheese to the bread mixture.
18. 18. Spread the mixture evenly over the cutlets.
19. 19. Place the baking sheet on the upper rack of the oven.
20. 20. Bake the cutlets for 8 to 10 minutes until golden brown.
21. 21. Wash the tomatoes.
22. 22. Remove the stem from the tomatoes.
23. 23. Quarter the tomatoes.
24. 24. Wash the cucumber.
25. 25. Halve the cucumber lengthwise.
26. 26. Scoop out the seeds from the cucumber.
27. 27. Slice the cucumber halves.
28. 28. Cube the feta cheese.
29. 29. Wash the arugula.
30. 30. Wash the cress.
31. 31. Remove the tough stems from the arugula and cress.
32. 32. Spin the greens dry.
33. 33. Tear the greens into smaller pieces.
34. 34. Whisk the balsamic vinegar with the lemon juice.
35. 35. Add the remaining oil to the dressing mixture.
36. 36. Season the dressing with salt and pepper.
37. 37. Taste the dressing.
38. 38. Add the tomato pieces to the couscous.
39. 39. Add the cucumber slices to the couscous.
40. 40. Add the feta cubes to the couscous.
41. 41. Add the cress to the couscous.
42. 42. Add the arugula to the couscous.
43. 43. Mix all ingredients well with the couscous.
44. 44. Fluff the couscous with a fork.
45. 45. Serve the couscous on plates.
46. 46. Add the salad on top of the couscous.
47. 47. Place the lamb chops next to it.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 1251
• Protein: 76 g · Fett/Fat: 85 g · Carbs: 46 g