Moroccan Couscous Salad with Lamb and Feta

Ingredients

• 150 g Couscous
• Salt
• 150 g feta (9% fat)
• 1 Organic lemon
• 250 g Zucchini (1 Zucchini)
• 200 g carrots (2 carrots)
• 40 g toasted almond kernels (4 tbsp)
• 5 g mint (0.25 bunch)
• 300 g Greek yogurt
• Pepper
• 480 g lamb loin fillet (4 lamb loin fillets)
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Place couscous in a saucepan. Bring double the amount of salted water to boil, pour over couscous, cover and let stand for 5 minutes. Meanwhile cube feta. Rinse lemon hot, dry rub, grate zest and squeeze juice.

2. 2.

   Peel and wash zucchini. Peel, wash carrots. Slice both into long strips with a spiralizer and mix with 1–2 tbsp lemon juice.

3. 3.

   Toast almonds in a hot pan without oil over medium heat. Wash mint, pat dry, pluck leaves. Mix remaining lemon juice with yogurt and season with salt and pepper.

4. 4.

   Fluff couscous with a fork and serve on plates. Distribute vegetables, feta, mint, lemon zest and almonds on top.

5. 5.

   Pat lamb fillets dry. Heat rapeseed oil in a pan. Cook lamb fillets 5–6 minutes each side until browned. Season with salt and pepper, slice into strips, arrange over salads and drizzle with lemon dressing.