Lamb Couscous

Ingredients

Serves 2

• 150g leftover lamb

• 50g cashew nuts

• 1/2 medium onion

• 1 1/2 tsp ground cinnamon

• handful of parsley and mint

• 125g couscous

• 250g chicken stock

• zest and juice of a lemon

• 150g dates

• 1 tbsp honey

• 2 tbsp olive oil

• salt and black pepper

Method

Start by toasting the cashews in a dry frying pan until they start to brown before removing them and putting aside.

 Dice the onion into 1 cm cubes then in a saucepan heat 1 tbsp of olive oil before adding the onion and sweating for 5 minutes until soft. To the onions add the cinnamon and heat for a minute until it becomes fragrant. Now turn off the heat and add in the couscous and chicken stock. Cover and leave for 10 minutes to absorb the stock.

While that is sitting there roughly chop the dates, parsley, mint and lamb into bitsized pieces. Once the couscous is done throw the chopped ingredients, cashews, lemon zest, juice and honey all into the pan then mix well. Add salt and pepper to taste before drizzling with the remaining oil to give it a lovely shine.

Now just serve.