Fillet Kebabs with Mint Sauce on Couscous

Good to know:

In addition to the food, you will need four long wooden skewers for the dish. The medallions you are best to cut off immediately from the butcher. Between 14 and 18 euros try all the ingredients together, depending on who you buy the meat and whether you want three or four medallions per person. Couscous is an exciting variation from the Maghreb to the Italian pasta.

Try it with a cold drink of yogurt, mineral water, a little salt and pepper.

Soak the couscous in white wine and chicken stock in a saucepan.

From one zucchino, as it is called as a single fighter, cut the skin barely finger thick and cut into pieces as big as the flat side of the medallions. Remove the peel from the other zucchino much thinner and finely dice this peel. Finely dice the carrot and shallot as well and add them to the couscous form, which is now heated leisurely. Grate the peel of the organic lime into it.

Mix the curd, yogurt and crème fraîche with the finely chopped mint leaves and the juice of the second lime with pepper, salt and perhaps a tiny bit of mint jelly. Wrap the round side of the medallions with bacon and skewer through the bacon alternating with the zucchini pieces. Season the skewers with pepper, season with salt and sear heartily on both sides. Cook over low heat until done.

Serve the couscous on its consis

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