Couscous with Lamb and Vegetables

Method

1. Brown lamb in olive oil until browned.
2. Add chopped vegetables and cumin, sauté for 5 minutes.
3. Add couscous and 250ml water, cover, and steam for 10 minutes.
4. Fluff with a fork and serve.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.