Lamb With Moroccan Seeded Carrots

Step 1: Season lamb with salt and pepper.

Step 2: Cook couscous in a large saucepan of boiling water for about 8 minutes, or until tender and then drain and rinse under cold water and then drain well and then combine with the rocket and mint.

Step 3: Meanwhile boil, steam or microwave carrots until almost tender and drain well.

Step 4: Heat an oiled, large, non-stick frying pan over a medium to high heat and add lamb in two batches and cook for about 3 to 4 minutes on each side, or until cooked to your liking and then remove and cover to kep warm and once rested cut into thick slices.

Step 5: Heat oil in same frying pan over a medium heat and add capsicum and onion and cook, stirring occasionally for about 2 minutes or until softened and then add carrots and seeds and stir occasionally for a further 2 minutes and then stir in spice blend.

Step 6: Serve couscous topped with vegetables and lamb.