Name: Lamb roast and olive couscous
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 1.15 kg made easy roast boneless lamb leg roast with red capsicum relish (see tip); 437.50 gm hot water; 250.00 ml brand couscous; 36.40 gm extra virgin olive oil; 2 cobs fresh corn, kernels removed; 125.00 ml pitted green olives, sliced; 40.00 ml chopped basil; 40.00 ml chopped flat-leaf parsley; 3 onions, sliced

Lamb roast and olive couscous

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Easy and flavorful lamb roast with olive couscous.

Ingredients:

1.15 kg made easy roast boneless lamb leg roast with red capsicum relish (see tip)
437.50 gm hot water
250.00 ml brand couscous
36.40 gm extra virgin olive oil
2 cobs fresh corn, kernels removed
125.00 ml pitted green olives, sliced
40.00 ml chopped basil
40.00 ml chopped flat-leaf parsley
3 onions, sliced

Instructions:

Preheat the oven to 180C (160C fan-forced) and roast the lamb according to the packet instructions.
In a saucepan, bring hot water to a boil over high heat. Stir in couscous, bring back to a boil, then cover and let sit for 5 minutes until liquid is absorbed. Fluff with a fork, then stir in oil, corn, olives, basil, parsley, and onion. Season to taste.
Serve sliced lamb alongside a bed of fluffy couscous topped with savory red capsicum relish.

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