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Ingredients
- 150g cous cous
- 7-8 strands saffron
- 230ml boiling water
- 1 chicken stock cube
- 1 tbsp vegetable oil
- 400g lamb mince
- 1 small onion, diced
- 2 garlic cloves, diced
- 1 small red chilli, sliced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 red onion, thinly sliced
- Half a cucumber, thinly sliced
- 2 tbsp black olives
- 50g feta, crumbled
- Fresh coriander leaves
- Fresh mint leaves
- Place the cous cous in a heatproof bowl and sprinkle in the saffron strands. Dissolve the stock cube in the boiling water and pour over the cous cous. Cover the bowl with cling film and allow to sit for five minutes. Once the cous cous is cooked and doubled in size, carefully fluff it with a fork to make it nice and fluffy and set aside.
- Heat a large non-stick frying pan and add the oil. Add the mince and cook over a medium to high heat until well coloured all over; it will take about five minutes.
- Add the onion, garlic, red chilli, cumin and coriander to the pan and cook for another five minutes, stirring well. Season with salt and pepper.
- To serve, spoon the cous cous and lamb mince into bowls and dress with the thinly sliced red onion and cucumber. Add the olives and feta and garnish with the fresh coriander and mint leaves.
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