A very quick and simple way to use up leftover lamb, this is a lovely supper, or a delicious thing to find in your lunchbox. You can use standard ‘white’ couscous or big, nutty grains of ‘giant’ wholewheat couscous.
Serves 2
125g couscous
About 250g small courgettes
2 tablespoons olive oil
1 garlic clove, finely slivered
A good spritz of lemon juice
2 tablespoons shredded mint
About 150g cold, leftover lamb, shredded
Sea salt and freshly ground black pepper
Prepare the couscous according to the packet instructions.
Meanwhile, cut the courgettes into roughly 3mm slices, on an angle. Heat the olive oil in a large pan over a medium heat and add the courgettes. Cook, tossing frequently, for 10–15 minutes until tender and lightly coloured, adding the garlic for the last few minutes of cooking.
Take the courgettes off the heat, season with salt, pepper and lots of lemon juice, and stir through half of the shredded mint.
Toss the lemony, minty courgettes into the couscous, along with the lamb. Check the seasoning and serve, warm or at room temperature, sprinkled with the remaining mint.
PLUS ONE/SWAP Some toasted nuts – pine nuts, slivered almonds or cashews – make this dish extra delicious. Use the nuts as well as the lamb, or, if you want to turn this into a vegetarian dish, use plentifully instead of the meat.