Couscous
Côtelette d'agneau aux feuilles de vigne et couscous
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200g of Panzani Couscous
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24 pcs of stuffed vine leaves with meat and rice
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12 pcs of grilled lamb chops
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20 cl of olive oil
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1 tablespoon of orange blossom
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1 tablespoon of lemon juice
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70g of diced cucumber
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50g of raisin
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60g
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Feuilles de menthe fraîche (pour la décoration) 200g
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1. Boil the lamb stock with drizzle of olive oil, salt and pepper.
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2. Put the couscous in a bowl.
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3. Add the boiling bouillon to it.
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4. Cover with clingfilm for 8 min.
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5. Meanwhile boil the carrots till they are cooked.
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6. Once the couscous gets cold, add the carrots, the raisin and the orange blossom.
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7. Grill the lamb chops until cooked.
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8. Mix the labneh with olive oil, salt and pepper. Spread it on one side of the plate, adding
to it the vine leaves.
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9. On the other side of the plate, place the lamb chops.
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10.Place the couscous in between.
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11.Garnish with mint leaves, reddish and labneh.
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