Couscous with Lamb and Vegetables

Ingredients

• 400 g small lamb loin fillet (2 small lamb loin fillets)
• 1 Garlic clove
• coriander seeds
• cumin seeds
• 2 tbsp neutral plant oil
• 200 g Couscous
• 200 g Cherry tomatoes
• 4 Spring Onions
• parsley
• mint
• 1 orange
• 1 lemon
• Salt
• Cayenne pepper
• honey
• 4 tbsp Walnut oil

Instructions

1. 1.

   Wash and pat dry the lamb loin fillets. Peel the garlic and chop slightly. Grind coriander and cumin in a mortar, mix with 1 tbsp oil, and rub onto the meat.

2. 2.

   Boil 200 ml water in a pot, season with salt, add couscous, cover and let sit for 5–7 minutes according to package instructions. Fluff with a fork and allow to cool slightly.

3. 3.

   For the dressing, squeeze juice from the orange and lemon, mix with 1/3 tsp salt, 1/4 tsp cayenne pepper, honey, and whisk in walnut oil.

4. 4.

   Wash and quarter the tomatoes. Trim, wash, and slice spring onions into thin rings. Wash parsley and mint, shake dry, finely chop leaves. Add all to the dressing and fold in the cooled couscous.

5. 5.

   Heat 1 tbsp neutral oil in a pan. Sear lamb fillets over medium heat for 2–3 minutes per side, remove and rest for 5 minutes.

6. 6.

   Season couscous salad with salt and cayenne pepper, divide onto four bowls or plates, slice lamb into rounds, and arrange on top.