Ingredients
Method
1.Place the couscous, stock powder, garlic and cumin in a pan with water as specified on the couscous packet and cook according to packet instructions.
2.Fluff with a fork to separate the grains, then add roast vegetables, chopped parsley and mint and salad leaves, if using. Squeeze in the lime juice and toss well to combine. Top with shredded slow-cooked lamb.
If you plan to use leftovers for this salad, you might like to cut some of the roasting veg smaller, specifically for the salad. Alternatively, you can chop bigger pieces when cooked but they will break up a little – they’ll still taste great, they just don’t look as pretty.
Note
