Ingredients

Steps

• Preheat the grill to the highest setting.
• Rub the lamb with olive oil and fry in a hot griddle pan for three minutes per side.
• Squeeze lemon juice over the lamb and top with crumbled feta cheese and seasoning.
• Grill the lamb for two minutes until the cheese is golden and rest for five minutes.
• Pour hot 200ml vegetable stock over 150g couscous in a bowl and cover for five minutes.
• Fluff up the hydrated couscous using a fork.
• Add lemon juice, olive oil, and seasoning to the couscous.
• Stir in raisins and coriander before serving the lamb on the couscous.