Grilled Moroccan Lamb Couscous - San Remo

Ingredients

• 2 cups San Remo Couscous
• 2 cups chicken stock
• 800g lamb backstrap, denuded
• 5 tbsp olive oil
• 4 tbsp Ras el Hanout
• ½ cup pistachio kernels
• ½ cup raisins
• 1 punnet cherry tomatoes, cut in halves
• 1 small red onion, diced
• 1 cup chickpeas
• ¼ cup mint leaves
• ½ bunch flat leaf parsley, chopped
• 1 lemon, juiced
• Salt and pepper