Deliiiiiiiiicious Lamb, Rocket and Cous Cous Salad 0

Ingredients

Rocket – as much as you want…..about a large bunch….

3 cups cooked cous cous

1 cup pomegranate seeds

1/2 cup toasted flaked almonds (buy them toasted or shove them on a tray, into oven 180 deg cel. about 60 secs – til gold)

1 cup chick peas

Small bunch flat leaf parsley – roughly chopped

baby tomatoes – about 10 – chopped into 1/4’s

Thick, creamy Greek yoghurt (mix some crushed garlic, salt and pepper into it – gonna use it to dollop on top of salad)

About 500g diced lamb….leg….shoulder….nmp (not my problem) -marinate it in olive oil, salt, pepper and 2 cloves crushed garlic – do this about 3 hours before cooking and then bring out of fridge 20/30 mins before cooking.

Method

Cook cous cous in vege or beef stock – cubes are fine – fluff it up and toss through almonds, parsley, chickpeas, pomegranate seeds and tomatoes – add salt and pepper.

Cook marinated lamb until tender and pink in the middle – don’t ask me for how long!! Depends on your cooktop, the size of your lamb dice, how you like to eat it, how much you’re cooking ….the list goes on!!! (Hint: if you have NO IDEA, then test a piece when you think it’s done i.e. remove it from heat, cut it open and look inside!)

Spoon a large amount of cous cous onto the centre of a sparkling white plate, pile it high on top with rocket, then the lamb, dollop of the garlic yoghurt and CRY as you swallow with delight!