Try your hand at this pearl couscous recipe made with Australian grass-fed lamb for an easy Middle Eastern inspired dinner that is bursting with flavor.
- 500g lamb short loin
- 1 tbsp Provencal herbs
- 2 fennels
- 250 grams pearl couscous
- 2 shallots
- 2 cloves garlic
- 1 lemon
- olive oil
- black pepper (freshly grounded)
Season lamb with half of the Provencal herbs, salt and pepper.
Cook the pearl couscous according to the instructions on the package and drain well.
Clean the shallot and garlic and finely chop them.
Clean the fennel and cut into nice wedges. Finely slice the rest of the fennel.
Heat a dash of olive oil into a frying pan and roast the fennel segments until they colored nicely. Season generously with salt and pepper and add a small splash of water. Cover with a lid and smother until it is al dente. Remove the lid and turn up the heat. Let it simmer until the moisture has evaporated.
Sauté the garlic, shallot and finely chopped fennel with the rest of the Provencal herbs in a frying pan with a dash of olive oil. Add the pearl couscous and season with salt and pepper. Keep it warm under a lid.
Heat a dash of olive oil into a frying pan and add a knob of butter. As soon as the butter is brown, add the lamb and let them roll in the pan for a few minutes (by keeping it moving) until they are nicely brown all over. Remove from the pan and let them rest briefly.
Arrange the couscous on the plate with the roasted fennel. Cut the lamb in diagonally and arrange them on the couscous.
Credit to Cultiviz.com