Lamb & Olive Couscous

Boil a kettle

Dissolve the stock cube(s) in 350ml (650ml) of boiling water

Add the couscous to a bowl with 200ml (400ml) of the stock (save the rest for step 5), cover well and set aside (used in step 7)

Meanwhile, peel the onion(s) and slice finely

Crush the garlic with the side of a knife, peel it and chop finely

Remove the mint's leaves and chop coarsely, discarding the stems

Slice the olives thinly into 'O's'

Put a large wide-base pan on a medium-high heat

Once the pan is hot, add the almonds and dry toast for 3 min

Remove the almonds for step 6 and reserve the pan for the next step

Return the almond pan to a medium-high heat and add 1/2-1 tbsp of vegetable oil

Add the tumeric, cumin, and lamb mince and cook for 2-3 min or until browned, breaking it up with a spoon

Add the onion and garlic and cook for a further 2-3 min or until translucent

Add the garlic and cook for 1 min

Add the sliced olives and the remaining stock

Reduce the heat and simmer for 4-6 min or until the lamb is cooked through and the sauce has reduced, stirring occasionally

Tip: The sauce is ready when a trail is left by a wooden spoon at the bottom of the pan

Season to your taste with salt and pepper

Meanwhile, crush the almonds coarsley with a pestle and mortar or chop with a knife

Tip: Check the lamb and if the water has evaporated too quickly or the lamb is too dry, gradually add a few tbsp of water

Combine the yoghurt and mint

Season the mint yoghurt to your taste with salt and pepper

Fluff the couscous with a fork