Pistachio Vegetable Tabbouleh with Lamb Fillet

Ingredients

• 300 ml vegetable broth (instant)
• 175 g couscous
• 300 g lamb fillet
• 1 Garlic clove
• 1 red chili pepper
• 4 tbsp olive oil
• iodized salt
• Pepper
• 200 g okra pods
• 2 red onions
• 2 red bell peppers
• 150 g California roasted salted pistachios
• 2 large bunchs flat-leaf parsley
• juice of 2 limes
• 1 tsp Honey

Instructions

1. 1.

   Heat 250 ml broth, sprinkle in couscous and let it absorb according to package instructions. Pat lamb dry. Finely chop garlic and chili, rub onto lamb. Heat 1 tbsp oil in a pan, sear lamb fillet all around for about 2 minutes, season and remove. Clean okra pods and cook in remaining broth for about 20 minutes.

2. 2.

   Peel onions and cut into wedges. Trim bell peppers and dice small. Remove pistachios from shells, roughly chop. Pull parsley leaves off stems and roughly chop. Drain okra, let cool slightly and optionally dice small.

3. 3.

   Mix lime juice, honey, salt and pepper. Whisk in remaining oil. Combine prepared salad ingredients in a bowl. Drizzle dressing over the mixture. Let rest for about 30 minutes to meld flavors. Adjust seasoning with additional salt, pepper and optional lime juice.