• 130g Lamb Leg Lamb Leg, roasted
• 150g couscous Couscous, cooked
• 80g peas Peas, frozen, boiled
• 80g carrots Carrots, raw
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the peas and carrot, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the peas and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: couscous first, then the veg and lamb, spooning over any remaining sauce. Finish with the lemon wedge.

Tap ingredients and steps to tick them off as you cook.