Filter
Reset
Sort ByRelevance
CAROUSELENT
Couscous with summer vegetables and grilled lamb sausages
Share
Tweet
Pin
Whatsapp
Print
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.
-
35 minMain dishtraditional olive oil, chicken breast, freeze sprouts, potato wedges with peel, garlic, unroasted walnuts, dried thyme,chicken fillet with marinated vegetables from the oven
-
15 minMain dishtagliatelle, shallot, fresh dill, lemon, fresh haricots verts, unsalted butter, sour cream, frozen garden peas, Dutch shrimps,tagliatelle with lemon and dutch shrimps
-
20 minMain dishChinese noodles, pork schnitzels, green pepper, oil, Lao Mein Noodle sauce, root julienne,eggmy with schnitzel strips
-
20 minMain dishbrown baguettes, herb butter, apples, herring, celery salad, lettuce,stuffed baguette with herring
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it