Lamb salmon with couscous-parsley salad with mint yoghurt

Name: Lamb salmon with couscous-parsley salad with mint yoghurt
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 7-10 Tbsp salt and pepper; 100 g Couscous (instant); 1/2 Cucumber; 2 Tomatoes; 2 Spring onions; 1 collar Parsley; 1 knife tip ground cumin; 2 TABLESPOONS Lemon juice; 2 stem(s) Mint; 200 g low-fat yoghurt; 1 knife tip Chilli powder; 1 Garlic clove; 200 g Lamb salmon (released lamb back); 1 TEASPOON Oil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

7-10 Tbsp salt and pepper
100 g Couscous (instant)
1/2 Cucumber
2 Tomatoes
2 Spring onions
1 collar Parsley
1 knife tip ground cumin
2 TABLESPOONS Lemon juice
2 stem(s) Mint
200 g low-fat yoghurt
1 knife tip Chilli powder
1 Garlic clove
200 g Lamb salmon (released lamb back)
1 TEASPOON Oil

Directions

1
For the salad, boil 200 ml water with 1/2 teaspoon salt in a pot. Stir in the couscous, remove from the heat, cover and let it swell for about 5 minutes. Then loosen up with a fork.
2
Clean and wash the vegetables. Dice cucumber and tomatoes. Cut spring onions into rings. Wash parsley, shake dry and chop finely. Mix couscous with vegetables and parsley. Season with salt, pepper, cumin and lemon juice.
3
For the dip, wash mint, shake dry and chop finely. Mix with yoghurt. Season to taste with salt and chilli powder.
4
Peel the garlic and cut into thin slices. Dab meat dry and cut into 4-6 pieces. Heat oil in a coated pan. Fry the meat for 3-4 minutes on each side. Season with salt and pepper.
5
Finally fry the garlic briefly. Serve the lamb with couscous salad and mint dip.