Lamb Fillet on Couscous

Ingredients

• 275 ml classic vegetable broth
• 1 tbsp harissa
• 1 stick cinnamon
• 1 tsp turmeric
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp pine nuts
• 200 g Couscous
• 2 tbsp raisins
• 4 sprigs thyme
• 300 g lamb fillet (2 pieces)
• Salt
• Pepper

Instructions

1. 1.

   Bring the broth with harissa, cinnamon and turmeric to a boil and keep warm. Peel the garlic and slice thinly.

2. 2.

   Sauté the garlic in 1 tbsp olive oil over medium heat until translucent. Add pine nuts and toast until lightly browned.

3. 3.

   Add couscous and stir briefly.

4. 4.

   Pour in raisins and hot broth. Bring to a quick boil. Remove from heat, cover and let stand. Wash thyme, shake dry and pluck the leaves.

5. 5.

   Heat remaining oil in a pan. Rinse lamb fillets, pat dry, season with salt and pepper. Sear each side for 2 minutes in the hot oil, adding thyme when turning.

6. 6.

   Fluff couscous with a fork and transfer to a bowl. Slice lamb fillets crosswise and serve over the couscous.