Spiced Lamb and Couscous Salad

Place the couscous and stock powder in a bowl and cover with just-boiled water. Stir to combine, then dover with a plastic wrap and set aside for 10 minutes.

Lay the lamb on a clean surface and pat dry with a paper towel. Rub approximately 1 tablespoon of olive oil over the lamb and coat in the spice mix.

Heat another 2 tablespoons of olive oil in a large skillet over medium high heat. Once hot, cook the lamb for 4 minutes or each side (core temp should be ~59°C.)

Transfer to a plate to rest for 3 minutes, then cut into 1cm thick slices.

Once the couscous is cooked, fluff with a fork and transfer to a large bowl. Stir through the dried apricots, currants, pine nuts, feta, herbs, and pomegranate seeds. Drizzle with olive oil and season with salt and pepper. Transfer the couscous salad to your preferred serving dish and top with the lamb, then sprinkle with extra parsley and lemon zest/wedges.

Pair this dish with a glass of Rapaura Springs wine for the perfect comfort meal - cheers!