1. In a small saucepan bring stock to the boil.
  2. Place CousCous into a bowl and pour stock in and cover with cling wrap and set aside for 5 minutes.
  3. In a bowl mix lamb with ras el hanout, olive oil and salt and pepper.
  4. Heat a griddle pan on medium heat, cook lamb for 3 to 5 minutes on each side and then rest.
  5. Remove cling wrap and fluff couscous with a folk.
  6. Add pistachios, raisins, tomatoes, onion, chickpeas, mint, parsley and lemon juice to couscous. Mix well.
  7. To plate, place couscous in middle of bowl and slice 1 portion of lamb and lay over the top.
  8. Serve and enjoy with family and friends!

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