Thursday, 25 September 2014

Lamb and Cous-Cous Salad with Pomegranate.

A nice and easy salad made from leftover lamb.
Add your couscous to a bowl and cover with boiling water. Leave for 20mins or so season well and fluff up with a fork.
Finely slice a spring onion or two and leave to soak in lemon juice for ten or fifteen mins.
Add the spring onion, lemon juice, plenty of shredded parsley and mint, pieces of left over lamb to the couscous and mix thoroughly.
Taste and adjust the seasoning if needed.
Serve scattered with pomegranate seeds.

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