Sous-vide garlic and rosemary lamb with pesto roasted vegetables & couscous

Ingredients

• Field & Flower sous-vide Lamb Rump
• 300g couscous
• 1/2 vegetable stock cube
• Handful of chopped coriander or mint
• 1/2 a pomegranate, seeds removed
• 1 butternut squash, seeds removed and cut into chunks
• 4 white potatoes, quartered
• 1 red onion, quartered
• 1 white onion, quartered
• 1 red pepper, cut into chunks
• 4 garlic cloves left in their skin, squashed slightly using a knife
• 2 tbsp olive oil for cooking
• Seasoning to taste
• 2 tsp basil pesto