Oriental mint & lemon couscous with chickpeas and lentils

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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


  • 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

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