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Oriental mint & lemon couscous with chickpeas and lentils
Serves 4
Preparation
Recipe preparation
- Rinse then chop the onion and the courgette
- Rinse then slice the tomatoes and the cardoons
- Dice the meat in large pieces
- In a pot, brown the onion with some olive oil, add the meat, the chickpeas, the cardoons, the lentils, the courgette and the tomatoes
- Spread some paprika on the mixture, season with salt and pepper
- Pour hot water (until you cover all of the ingredients in the pot) and cook for 30 minutes
- 10 minutes before the end of the cooking, prepare the Greekstyle Couscous as indicated on the pack
- Serve this couscous with the meat and the vegetables
Ingredients
Ingredients
- 250 g of Tipiak Greekstyle Couscous
- 1 chopped onion
- 1 courgette
- 3 tomatoes
- 4 sticks or 400 g of cardoons
- 500 g of lamb
- 4 tablespoons of olive oil
- 100 g of canned chickpeas
- 100 g of green lentils
- 1 tablespoon of paprika powder
- Salt, pepper
Used in the recipe
Products used
