• 175g Lamb Leg Lamb Leg, roasted
• 255g couscous Couscous, cooked
• 80g spinach Spinach, raw
• 80g aubergine Aubergine
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 50g mozzarella Mozzarella
• 10g olive oil Olive Oil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the spinach and aubergine, 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

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the spinach and aubergine 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 parmesan.

7. 7

   Bulking upgrade: add the mozzarella, olive oil for extra energy-dense calories.

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