Lamb with Moroccan Couscous

Preparation

1

Chop the carrot and zucchini and cook them in water until they are tender

Drain and reserve

2

Bring a cup of chicken broth to a boil with one tablespoon of olive oil

Turn off the heat

Add the couscous, mix well, and cover the pot

Let it sit for 15 minutes. Reserve

3

Heat the oil and fry the okra until golden brown

Drain over paper towels

4

Remove the skin from the dried tomato and chop it finely

Wash the olives in water to remove excess salt and drain

Cut them into strips and marinate in the remaining oil

5 Season the fillets with salt, white peppercorns, and herbs

Heat a grill or frying pan over high heat with three tablespoons of butter and cook the fillets

6

Add the reserved vegetables, fried okra, and dried tomato to the cooked couscous and bring to a simmer with the remaining chicken broth until heated through

Add the remaining butter and mix well

Chop the parsley

and add it to the couscous

Assembly

In individual plates, place the couscous and on the side of the meat

Distribute the olives above the meat

If desired, add a sauce based on beef broth and red wine

Place two cloves of roasted garlic per serving

Serves 4 servings

Calories 825 per serving

Medium difficulty