Trim any fat from the lamb and cut into 50g chunks. Marinate the lamb pieces in the spices, olive oil and the diced preserved lemon.
Roughly chop the fresh herbs and the rocket. Bring the water to the boil with a pinch of salt. Once boiling, add the chopped herbs and rocket.
Blend so that you have a green liquid and then pour over the cous cous. Cover with cling film. After 5 minutes, add the peanut oil and break the cous cous up with a fork to get rid of any lumps. Set aside.
Heat a frying pan or work to hot and add a drizzle of olive oil. Add the lamb to the pan and cook - turning frequently to ensure that it is coked on all sides. Season with salt and pepper.
Serve the lamb on a bed of herby cous cous.
«A perfect dish for barbeque season - adapt this recipe to make kebabs, leaving a little space between each piece of lamb to ensure it cooks right through.»