Cannon Of Lamb With Jewelled Couscous & Chermoula Recipe

Ingredients

• 450g Cannon of Lamb
• 3 cloves of garlic, peeled
• 1 red onion, peeled and finely diced
• ½ tsp ground cumin seed
• ½ tsp ground coriander seed
• 200g couscous
• 200ml homemade chicken stock
• 2 tablespoons of pistachio nuts, toasted and roughly chopped
• 1 tbsp of almonds, toasted and roughly chopped
• 1 handful of dried apricots, roughly chopped
• 1 tbsp of raisins, soaked in a little apple cider vinegar
• ½ a bunch of fresh parsley, leaves picked from the stalks
• ½ a bunch of fresh mint, leaves picked from the stalk
• 1 tsp ground cumin seed
• 1 tsp ground coriander seed
• 1 bunch of fresh coriander
• ½ tsp smoked paprika
• 1 tsp of Aleppo pepper flakes
• 6 strands of saffron, in a tablespoon of warm water
• 2 unwaxed lemons
• extra virgin olive oil