Couscous with summer vegetables and grilled lamb sausages

Name: couscous with summer vegetables and grilled lamb sausages
Total time: 25 min
Yield: 4
Ingredients: 250 gram couscous; 4 tablespoon olive oil; 2 toes garlic; 4 carrots; 1 leeks; 1 zucchini; 1 paprika; 150 ml chicken bouillon; 4 lambs; 4 twig sprigs of fresh mint

Ingredients

Directions

Prepare the couscous according to the instructions on the package.
Heat two-thirds of the olive oil in a frying pan and gently fry the garlic.
Peel the forest pens and cut them into slanted slabs.
Cut the leeks into rings of half a centimeter.
Cut the zucchini into cubes of three cm and cut the bell pepper into strips.
Put the carrots, leeks, zucchini and peppers through them and fry the vegetables over medium-high heat for two minutes.
Pour the stock with the vegetables and smother the vegetables in a gentle 8-10 minutes.
Pierce the lamb's oysters and brush them with the remaining olive oil.
Bake the sausages in a grill pan or frying pan in brown and cooked for 8-10 minutes.
Turn the meat regularly.
Cut the leaves of the fresh mint fine and scoop the fresh mint through the vegetables and warm for a moment.
Spoon a mountain of couscous in each plate and scoop the vegetables with moisture.
Place the lambs on top of it.