Lamb and Vegetable Tabouleh with Pistachios

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Lamb and Vegetable Tabouleh with Pistachios
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 32 min.
Ready in
Calories:
615
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories615 kcal(29 %)
Protein35.1 g(36 %)
Fat43.1 g(37 %)
Carbohydrates22 g(15 %)
Author of this recipe:

Ingredients

for
4
Ingredients
300 milliliters
175 grams
300 grams
1
1
4 tablespoons
200 grams
2
Red Onions
2
150 grams
California Pistachios (toasted and salted)
2
large bunch flat-leaf Parsley
Juice of 2 Limes
1 teaspoon

Preparation steps

1.

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.

2.

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.

3.

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.