Couscous Salad with Pumpkin and Lamb
Ingredients
- Ingredients
- 600 grams Lamb Medallion
- 400 grams Pumpkin
- 2 onions
- 4 garlic cloves
- 50 grams dried Apricot
- 300 grams Couscous
- salt
- 4 Tbsps olive oil
- 1 tsp fennel seeds
- 1 tsp Coriander
- 1 dried chili pepper
- 2 tsps ground Cumin
- 200 grams Peas (frozen)
Preparation steps
Rinse meat, pat dry and season with salt and pepper. Cut pumpkin flesh into cubes, peel onions and garlic and chop finely. Cut apricots into strips. Rinse couscous in a colander. Place couscous in a bowl with 1 teaspoon salt and 400 ml (approximately 1 2/3 cup) of water and let stand for 30 minutes. Preheat oven to 80°C (approximately 175°F). Drain couscous in a colander.
Bring a pot of water to boil. Hang couscous in a colander over the water, cover and cook over medium heat for about 30 minutes. If necessary, add water in between. Heat oil in a saucepan and sear meat on all sides. Wrap lamb in aluminum foil and place for about 20 minutes in the oven.
In frying fat, saute pumpkin, onions, garlic, fennel, coriander, crumbled chile pepper and cumin, stirring well. Pour 1/4 liters (approximately 1 cup) of water into saucepan and season with salt and pepper. Cook everything for about 15 minutes, half way through adding the peas. Remove meat from the oven, cut into slices, mix with vegetables into finished couscous, season with salt and pepper and immediately serve.
