Method  
1- Put the couscous and sultanas in a heatproof bowl and pour over the hot stock. Stir once and allow to stand for 15 minutes.  
2- Meanwhile, whisk together the dressing ingredients. 
3- Brown the lamb cubes with bones on all sides in a non-stick frying pan over high heat for about 4 minutes. 
4- Reduce the heat to medium, add the vegetables and pine nuts and cook for a further 2 minutes, stirring once or twice. Remove the lamb cubes from the frying pan and set aside.  
5- Fluff up the couscous with a fork and add it to the frying pan with the tomatoes, sauce, and spring onion. Heat for 1 minute, or until warmed through, stirring gently.  
6- Spoon onto a plate, top with the lamb cubes and garnish with coriander and the rest of the vegetables. 
 

Ingredients

• 500g Dry Couscous                                         
• 5g Sultanas                                         
• 500ml Boiling Hot Chicken or Vegetable Stock      
• 70g Finely Chopped Fresh Coriander Leaves          
• 50g Lemon Juice                                
• 70g Olive Oil                                                                     
• 400g Lamb Cube with Bones                                       
• 60g Carrots                                          
• 60g Chick Peas                                   
• 60g Green Capsicum                                       
• 6g Red Capsicum                               
• 60g Apricot Dry                                   
• 60g Potato                             
• 40g Sunflower Oil                               
• 40g Olive Oil                                        
• 10g Cinnamon Stick                                        
• 5g Salt                                    
• 60g Green Chilies                               
• 60g Garlic                              
• 60g Onions                            
• 60g Marrow (Zuchinni)                                     
• 5g Pine Nuts                                        
• 10 pieces Cherry Tomatoes, Quartered                    
• 2 pieces Spring Onion, Trimmed, and Chopped     
• Fresh Coriander Leaves for Garnish