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🍽️ Couscous with Lamb Fillet and Harissa

655 kcal · 30 min · 4 servings

Ingredients

• 275 ml classic vegetable broth
• 1 tbsp harissa
• 1 stick cinnamon
• 1 tsp turmeric
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp pine nuts
• 200 g couscous
• 2 tbsp raisins
• 4 sprigs thyme
• 300 g lamb loin (2 lamb loins)
• salt
• pepper

Instructions

1. 1. Bring broth, harissa, cinnamon, and turmeric to a boil in a pot.
2. 2. Keep the broth warm.
3. 3. Peel the garlic.
4. 4. Slice the garlic thinly.
5. 5. Heat 1 tbsp of olive oil in a pan over medium heat.
6. 6. Sauté the garlic until translucent.
7. 7. Add the pine nuts to the pan.
8. 8. Toast the pine nuts until light brown.
9. 9. Add the couscous to the pan.
10. 10. Sauté the couscous briefly.
11. 11. Add the raisins to the pan.
12. 12. Pour the hot broth over the couscous.
13. 13. Bring the mixture to a brief boil.
14. 14. Remove the pan from the heat.
15. 15. Cover the pan.
16. 16. Let the couscous swell.
17. 17. Wash the thyme.
18. 18. Shake the thyme dry.
19. 19. Pluck the thyme leaves off the stems.
20. 20. Heat the remaining oil in a separate pan.
21. 21. Rinse the lamb fillets.
22. 22. Pat the lamb fillets dry.
23. 23. Season the lamb fillets with salt.
24. 24. Season the lamb fillets with pepper.
25. 25. Fry the lamb fillets in the hot oil.
26. 26. Fry each side for 2 minutes.
27. 27. Add the thyme to the pan when you turn the fillets.
28. 28. Fluff the couscous with a fork.
29. 29. Fill the couscous into a bowl.
30. 30. Halve the lamb back fillets crosswise.
31. 31. Serve the lamb fillet with the couscous.

Nutrition per serving

• kcal: 655
• Protein: 42 g · Fett/Fat: 17 g · Carbs: 80 g