Slow-Cooked Lamb Shoulder & Feta Couscous

• Meanwhile, trim green tops from baby rainbow carrots and scrub them clean. • Place baby carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until golden and tender, 20-25 minutes. • When carrots have 5 minutes remaining, add flaked almond to tray and toast until golden. • When carrots are done, add the honey and Turkish sumac seasoning (see ingredients) and toss to coat.

• While the carrots are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan.

• While the couscous is cooking, roughly chop tomato. Thinly slice cucumber.

• When the couscous is done, add tomato, cucumber and crumble in feta. • Add a drizzle of red wine vinegar and olive oil, then season with salt and pepper. Stir to combine.