• Recipe

    Eddie McDonald

    Lamb Leg with Olive and Almond Couscous

  • Ingredients
    • 400g couscous
    • 600ml hot chicken stock
    • 2 tbsp melted butter
    • 2 tbsp sliced black or green olives
    • 2 tbsp toasted almond flakes
  • Method
    1. Place couscous in a bowl, pour stock, add melted butter and stir with a fork. Cover bowl with a plate and stand for 5 minutes. Stir through the olives and almonds and serve.
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