200gm Magills Pulled Lamb
1 small Zucchini
Half red onion
⅓ block of Feta
100gm Sundried tomato
200gm Israeli Cous Cous
100gm pitted Medjool Dates
1 Vegetable stock concentrate pod (28gm)
Balsamic glaze dressing
Fresh mint or coriander
Begin by bringing a pot of water to the boil, with the stock pod in so it can dissolve. One boiling add your cous cous. Stir intermittently whilst cooking.
Meanwhile, finely dice your red onion, zucchini, sundried tomato, and dates. Pierce a hole in your Pulled Lamb bag, and microwave for two and a half minutes. Once done, remove lamb from the bag and stir. Set aside.
The cous cous should only take about 10 mins, so keep an eye on it and test it when you think it's done. Sieve the cous cous and discard the remaining water. In a bowl combine your Pulled Lamb, diced veggies, and crumble your feta in. Mix to combine and serve!
You can serve this dish hot or enjoy it cold.