Chermoula Lamb & Pearl Couscous Toss

• While the lamb is in the pan, cut cauliflower into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop parsley. • In a small bowl, combine Greek-style yoghurt and 1/2 the parsley. Season to taste. Set aside.

• In a medium bowl, combine chermoula spice blend, the salt and a generous drizzle of olive oil. Add seared lamb to the bowl, turning to coat. • Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven. Cover with foil and set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• While the lamb is roasting, wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water, currants and a pinch of salt. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. • Transfer to a large bowl.

• While the couscous is cooking, zest lemon to get a pinch. Roughly chop baby spinach leaves. • Wipe out frying pan, then return to medium-high heat with the butter. Cook butter until melted and browned slightly, 2-3 minutes. • Add roasted cauliflower, the capers, lemon zest and remaining parsley to the frying pan. Toss to coat, then remove from heat. • To bowl with the couscous, add cauliflower mixture, baby spinach and a squeeze of lemon juice. Toss to coat. Season to taste.