Warm Lamb and Couscous Vegetable Salad

In a heatproof bowl, pour the hot chicken broth into the couscous, stir and cover with plastic wrap. Leave it to sit for about 10 minutes until the liquid is absorbed.

Meanwhile, heat the vegetable oil in a skillet, season the lamb with salt and pepper, then stir-fry over high heat for 3-4 minutes until browned but still slightly pink inside. Remove from the heat and set aside.

In a large bowl, combine the couscous, lamb, red pepper, cucumber, parsley, mint, and lemon zest. Make dressing by whisking together the lemon juice, olive oil, crushed garlic, and some salt and pepper.

Drizzle the dressing over the salad, toss well, then crumble in the feta cheese. Toss lightly again and your Lamb and Couscous Salad is ready to serve.