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This recipe would also be great done on the barbecue. It uses Israeli couscous, which is also known as ptitim or Jerusalem couscous. It is actually an Israeli pasta shaped like rice or little balls. I like to eat it hot or cold and it has the added advantage of retaining its shape and texture even when reheated, as it does not clump together.
Ingredients
1 tblsp olive oil
300g (11oz) Israeli couscous
2 x 300g (11oz) boneless lamb loins, well trimmed
1 tblsp rapeseed oil
50g (2oz) blanched almonds, cut into slivers
100g (4oz) stoneless black olives
3 tblsp roughly chopped fresh flat leaf parsley
For the Yoghurt Sauce:
200g (7oz) thick Greek yoghurt
4 spring onions, finely minced
2 tblsp chopped fresh mint
2 tblsp chopped fresh dill
Squeeze of lemon juice
Dash of olive oil
Sea salt and freshly ground black pepper
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1st Keep
 Elizah
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