having foraged in the freezer and found this piece of lamb fillet it cried out for a dusting of shawarma spices and mustard oil..
And the cous cous is made simply with chicken stock.. Some smuggled Moroccan spices , shallots, Turkish Loma pepper and some sorry looking coriander ..
This cous cous is great.. Just add the hot stock and cover it up with clingwrap , a schmuzzle of excellent olive oil makes it perfect..
The lamb cooked off with some reserved iberico chorizo ( you got to use things that you own sometimes right!!? )..
And finished with fried off leftover soft wraps..
They were store bought..cooked off in straight up Mrs Middletons oil
A little salt and pepper and some herb de Provence .. Into a tub to keep as snacks..