OK, this is the last of the leftovers. I attempted a couscous slice, and I think it turned out really well. I have done two versions, one has egg, cheese and flour, the other doesn’t.

From now on I will try and include as many allergy alternative options as possible, for all those amazing mums who have that little extra thing to think about each day, I hope this helps x

Ingredients

• 1 tbsp olive oil
• 250g lamb steak, diced
• 1 clove garlic, crushed
• ¼ cup capsicum, seeds removed, sliced
• 1 tomato, diced
• 1½ cups sweet potato, cubed
• ½ cup broccoli florets
• ½ cup zucchini, diced
• 1 cup vegetable stock
• 1 cup couscous
• 1 tbs parsley, chopped
• Options:
• 1 egg
• 2 tbs flour
• 1 cup cheese, grated

Method

Step 1

Heat the oil in a large saucepan. Add the chopped lamb and cook through. Add the garlic, tomato and capsicum and cook for a few minutes until soft. Then add the sweet potato, broccoli and cover - fry for around 5 minutes, stirring occasionally. -

Step 2

Once the mixture has softened, add the stock and simmer for 5 minutes or until all vegetables are tender and the lamb is cooked through. Puree until you have a semi liquid consistency. -

Step 3

Return to the stove and heat puree mixture until boiling. Add the couscous, turn off the heat, cover. Leave this to stand for 3-5 minutes until the couscous has absorbed all the liquid and is soft. Stir through the parsley -

Step 4

(A) Heat oven to 180 degrees. Stir through egg, 1/2 the cheese and flour. Push couscous mixture into a square baking dish, sprinkle with remaining cheese and bake for 25-35minutes or until cheese is golden. Leave to cool and cut into fingers to freeze OR -

Step 5

(B) Shape into patties and lightly fry for a few minutes either side -