Lamb and Vegetable Tabouleh with Pistachios
- 300 milliliters Vegetable broth
- 175 grams Instant couscous
- 300 grams Lamb fillet
- 1 garlic
- 1 Red chile pepper
- 4 tablespoons olive oil
- Iodized salt
- 200 grams Okra
- 2 Red onions
- 2 Red paprika
- 150 grams California Pistachio (toasted and salted)
- 2 large bunch flat-leaf parsley
- Juice of 2 Limes
- 1 teaspoon honey
Bring 250 ml (approximately 1 cup) broth to a boil, pour over the couscous and let stand for 10 minutes. Rinse the lamb and pat dry. Peel the garlic and finely chop. Trim the chile and finely chop. Rub the garlic and chile over the lamb. Heat 1 tablespoon oil in a large frying pan, sear the lamb until golden brown on all sides, around 2 minutes, season with salt and pepper and then remove from the pan. Trim the okra and cook in the remaining broth for about 20 minutes.
Peel the onions and cut into wedges. Trim the peppers, remove the seeds and cut into small pieces. Remove the pistachios from the shells and chop coarsely. Pluck the parsley leaves and chop coarsely. Drain the okra, let cool slightly and then cut into small pieces.
For the dressing: Whisk the lime juice and honey together and season with salt and pepper. Whisk in the remaining oil. For the couscous: Arrange all of the ingredients together in a serving bowl, add the dressing and toss to coat. Let stand for 30 minutes. Season with salt, pepper and lime juice before serving.