Spiced Lamb Couscous

Ingredients

Serves 2

• 300g lamb leg steak

• 1/2 tsp smoked paprika

• 1/2 tsp ground coriander

• 1 tsp garlic granules

• 80g couscous

• 120ml vegetable stock

• 6 sundried tomatoes

• 12 olives (your favourite type)

• a small handful of parsley

• 1 tbsp vegetable oil

• salt and pepper

Method

Lets start with the dry rub for the lamb as that's nice and easy. Put the smoked paprika, coriander, garlic granules and a pinch of salt and pepper in a bowl. Then just mix them together.

Now trim the fat off the lamb and cut into small slithers a couple of millimeters thick. Doing it like this lets it cook quick and a smaller amount will go further.

Now combine the two mixing until all the rub has stuck to the sliced lamb.

Time to turn your attention to the couscous. Place the couscous in a bowl and pour over 120ml of hot vegetable stock, then cover and leave for 10 mins. If you are using wholewheat couscous you will need about 200ml of stock as it takes a bit more.

While that is doing prep the sundried tomatoes, olives and parsley by chopping roughly so you have bits small enough to spread through but not so small that they get lost.

Now you should have about five minutes left on the couscous so put a frying pan on a high heat with a tablespoon of oil and throw in the lamb slices. This will only take 5 mins to cook and will be done when any liquid from the meat has gone and they have a nice charred edge to them.

Once done combine the cooked couscous with the tomatoes, olives and parsley. Plate up then top with the fried lamb.