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.
INGREDIENTS:
- 500g lamb short loin
- 1 tbsp Provencal herbs
- 2 fennels
- 250 grams pearl couscous
- 2 shallots
- 2 cloves garlic
- 1 lemon
- olive oil
- butter
- salt
- black pepper (freshly grounded)
COOKING INSTRUCTIONS:
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Season lamb with half of the Provencal herbs, salt and pepper.
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Cook the pearl couscous according to the instructions on the package and drain well.
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Clean the shallot and garlic and finely chop them.
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Clean the fennel and cut into nice wedges. Finely slice the rest of the fennel.
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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.
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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.
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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.
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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
