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CAROUSELENT
Couscous with summer vegetables and grilled lamb sausages
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Ingredients
Directions
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Prepare the couscous according to the instructions on the package.
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Heat two-thirds of the olive oil in a frying pan and gently fry the garlic.
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Peel the forest pens and cut them into slanted slabs.
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Cut the leeks into rings of half a centimeter.
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Cut the zucchini into cubes of three cm and cut the bell pepper into strips.
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Put the carrots, leeks, zucchini and peppers through them and fry the vegetables over medium-high heat for two minutes.
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Pour the stock with the vegetables and smother the vegetables in a gentle 8-10 minutes.
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Pierce the lamb's oysters and brush them with the remaining olive oil.
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Bake the sausages in a grill pan or frying pan in brown and cooked for 8-10 minutes.
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Turn the meat regularly.
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Cut the leaves of the fresh mint fine and scoop the fresh mint through the vegetables and warm for a moment.
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Spoon a mountain of couscous in each plate and scoop the vegetables with moisture.
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Place the lambs on top of it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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