Lamb and butternut squash on giant couscous

Lamb. I just love lamb! I'd love to eat it more often in different ways, but the most common kind in this house is the ground lamb. Still so tasty and unique in flavour.

Ingredients (3-4p):

• 200 gram ground lamb • 150 gram pearl/giant couscous • 150 gram kale • 1 butternut squash • 1 lemon • seeds of ½ pomegranate • 3 garlic cloves • 1 red onion • handful of pine nuts • 2 tbsp sesame seeds • 2 tsp dried oregano • 2 tsp cumin powder • 2 tsp coriander powder • 1 tsp chilli flakes • salt and pepper • 1 tsp paprika powder • 1 tsp garlic powder • jalapeños (optional) •

1. Pre-heat your oven at 200°C and cut your butternut squash into cubes. Mix 4 tbsp oil with 1 tsp cumin, 1 tsp coriander, 1 tsp paprika powder, 1 tsp garlic powder and some salt and pepper. Coat the butternut squash with the spices and put in the oven for 30 minutes.

2. Get a hot pan and brown your pine nuts. Take out of the pan and set aside. While cooking the rest of the dish, boil the couscous.

3. Mix the rest of the cumin and coriander with the oregano, crushed garlic cloves sesame seeds and salt and pepper. Get a hot pan and fry the minced lamb with these spices.

4. Add the kale to the lamb and fry for another 5 minutes while you thinly slice the onion. When the meat and kale are done, turn off the heat and add the raw onion, pine nuts and half of the pomegranate seeds.

5. As soon as the couscous and butternut squash are done, add these to the mix. Stir well and taste if it needs any extra salt or pepper. Scoop on a large plate and garnish with the jalapeños, lemon and other half of the pomegranate seeds. Perfect to sit around and just get a spoon and start scooping!

Enjoy!