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Love Your Leftovers Recipe: Lamb and Mint Cous Cous

December 21, 2015

Lamb and mint couscousFrom Love Your Leftovers, check out the full book here!

What I love about this recipe is how easily it turns Sunday lunch into Monday’s lunchbox. If you have some leftover gravy, heat it up and add it to the liquid or stock you use to cook the couscous. I’ve added carrots and peas, but you can be pretty inventive with what you throw in – if it tasted good with your roast dinner, it’ll taste good in your couscous too. I season this with a dollop of mint sauce or jelly, and stir in some perky herbs too, to add freshness. SERVES 2 AS A MAIN COURSE, 4 AS A LIGHT LUNCH

150g couscous or barley couscous

300ml hot water or stock (see page 28) and/or gravy, if you have it (or the amount of liquid specified on the couscous packet)

1–2 tablespoons olive oil, plus an extra splash for the dressing

1–2 tablespoons mint sauce or jelly

Finely grated zest and juice of ½ lemon

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

100g roast lamb, diced

100g cooked peas

100g cooked carrots, diced

Small handful of mint, parsley and/or coriander leaves, roughly chopped or torn, plus extra leaves to finish

Salt and freshly ground black pepper


To prepare the couscous, put it into a bowl, add the hot water or stock and olive oil, then cover and leave to soak for a short time, according to the packet instructions.

When the couscous is swollen and tender, add the mint sauce or jelly, lemon zest and juice, and sprinkle on the ground spices. Fork the couscous gently to fluff it up and combine it with the seasonings.

Add the lamb, vegetables and herbs and toss gently to combine. Taste and season with salt and pepper, a little more lemon if you like, and a splash of olive oil.

Serve in bowls, scattered with extra herb leaves.

Tips and swaps

Fruity couscous and lamb Add a small handful of dried fruits such as raisins, barberries or chopped unsulphured apricots. First soak the fruit in hot water or tea for about 10 minutes to plump it up a bit, then drain before stirring it into the couscous.

Minted quinoa and lamb Use quinoa in place of the couscous.

Swap the meat This dish gives a good second life to roast meats other than lamb – try it with chicken, beef or pork.


Recipes & images taken from River Cottage: Love Your Leftovers by Hugh Fearnley-Whittingstall, published by Bloomsbury.

To purchase a copy of Love Your Leftovers click here



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