Preparation

First, season the meat with salt, pepper and any spices you want. Do it to your liking. Then let it rest with the seasoning, a few hours before cooking.
When cooking, put oil in a pan and pass the meat on both sides in the hot oil. Add the chopped onion, let it sauté, and then add the sliced ​​carrots, the pepper, the strips, and the tomato, without seeds. Mix everything and let it simmer.

The vegetables drop liquid, but add a vegetable broth in order to cover the meat in the pan. Add the spices and review the seasonings, salt and pepper.

In a separate pan, put boiling water and add the couscous - equal measures: a glass of couscous and a glass of water. When it starts to boil, turn it off. And let it cook for about 10 minutes with the steam. You can stir a little to get evenly cooked. And it is ready to be served. If you want you can also add to this chickpea recipe.

Ingredients

  • Olive oil
  • 2 slices of lamb
  • 1 onion
  • 2 Courgettes
  • 3 Carrots
  • 1 Red pepper
  • 250g of peeled tomatoes
  • Salt and pepper q.s.
  • Cumin, coriander, rosemary
  • Vegetable broth
  • 1 cup of couscous