River Cottage

1. Put the almonds in a dry frying pan and toast over a medium heat for a few minutes, tossing occasionally, until golden brown. Leave to cool, then chop them very roughly.

2. Heat the oil in a small saucepan, add the onion, garlic and some salt and pepper and sweat gently for about 10 minutes, until softened.

3. Take off the heat and stir in the couscous. Pour the boiling water or stock over the couscous (it should just cover it) and put a tight-fitting lid on the pan. Leave for 10 minutes, until the couscous has swollen up and absorbed all the liquid. Fluff it up with a fork, transfer to a bowl and leave to cool.

4. Toss the lamb pieces, almonds, lemon zest, and the lemon juice into the couscous and season to taste. Pack into a lunchbox, or pile into a serving dish for serving at the table. Either way, finish with a sprinkling of mint, a couple of handfuls of chopped dried apricots, the chopped almonds and a good grinding of black pepper.