for 4 person

Couscous

5 ½ dl	vegetable bouillon
400 g	spring carrot, halved lengthways and, if necessary, crosswise
300 g	couscous
150 g	baby spinach
2 tbsp	peppermint, finely chopped
to taste	salt
to taste	pepper

Lamb fillets

2 tbsp	rapeseed oil
2	garlic cloves, pressed
1 tsp	salt
a little	pepper
8	lamb fillets (approx. 550 g)

How it's done

Couscous

Bring the stock to the boil in a pan, add the carrots, reduce the heat, simmer for approx. 5 mins. and remove from the hob. Add the couscous and spinach, mix with a fork, cover and leave to absorb for approx. 5 mins. Add the mint, mix with a fork, season.

Lamb fillets

Combine the oil with the garlic, season. Add the fillets, mix. Heat a wide-bottomed non-stick frying pan, fry the fillets for approx. 2 mins each side and arrange on the spring couscous.

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