Lamb Skewers with Rosemary on Herb Couscous

For lamb skewers with rosemary on herb couscous, cut the lamb fillet into small pieces and slide onto skewers alternating with individual rosemary sprigs.

Heat the olive oil in a frying pan and sear the lamb skewers in it until pink on all sides. Then season with salt and pepper. Keep warm with the lid closed.

Clean the spring onion and cut into small rolls. Peel and chop the shallots. Remove the stalks from the tomatoes and cut them into quarters. Wash the thyme and remove the leaves from the stems.

Heat the butter, add the shallots, spring onion, tomatoes and thyme and cook everything for about 2 minutes. Pour in the white wine, Noilly Prat and soup and bring everything to a boil together.

Add the couscous, remove from heat and let it sit for about 10 minutes with the lid on.

Meanwhile, wash the basil and parsley, shake dry and chop the leaves. Mix the herbs and a little olive oil into the couscous, place on a plate and serve the lamb skewers with rosemary on herb couscous.

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