Mushroom couscous with lamb

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Ingredients:

Almond oil
Olive oil
2 Eschalots
2 Garlic cloves
2 cups (0.2 litres) of water
2 cups (0.2 litres) of couscous
2 Tomatoes
half bundle of parsley
half a bundle of mint
1 tablespoon of vegetable broth powder
1 teaspoon of black pepper
400g of mushrooms
250g of lambfiletsteaks

Procedure:

First put the water with the cous cous into a pot and add the vegetable broth powder and the pepper. Let it boil! Immediatley after it boils take it from the heat and let it rest until done.

Cut the Eschalots and press the garlic.
Cut the lamb into thin 3-4 cm pieces.
Cut the mushrooms in 1/4 Pieces (never wash the mushrooms under water always just skin them with a knive).

Heat a little almond oil with a little olive oil. Fry the Lamb in a friying pan until it is looks grilled from every side but try to not to dry the lamb out because we want it to be juicy. Add the mint and salt. Take the lamb out of the pan and add it to the couscous.
Now fry the mushrooms in the remaining oil (add olive oil if it dries out). When the mushrooms are getting nicely brown add the eschalots. Let it fry a while until it gives out juice then cut the tomatoe small and add it to the pan. After a while add the pressed garlic and let it all fry a little at medium heat.

Now mix in the cous cous with the lamb and stirr it under a little heat until it mixes nicely with the rest. Add it on a flat plate and garnish it with fresh parsley and voila your mushroom cous cous with lambfilet is ready.
A little mint yoghurt can be a fresh addition as a sauce! 😉

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