Ingredients

• 1/3 cup slivered almonds
• 3 tablespoons butter
• 2 garlic cloves, finely chopped
• 2 cups chicken stock
• 1/8 teaspoon saffron thread
• 2 cups quick-cooking couscous
• 2 tablespoons ras el hanout spice mix
• 1 tablespoon olive oil
• 2 lbs lamb backstraps or 2 lbs lamb fillets
• 2 red peppers, cut into strips
• 3 zucchini, cut into long ribbons
• 14 ounces canned chick-peas, drained
• 4 tablespoons fresh mint leaves, roughly chopped
• 4 tablespoons fresh coriander leaves, roughly chopped

Instructions

1. Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using.

2. Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil.

3. Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains.

4. Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed.

5. Cook red peppers and zucchini on grill for 2 - 3 minutes per side.

6. Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!