Lamb leftovers with cous cous

I used the left overs of the harissa rubbed slow roasted lamb shoulder to make cous cous. I also added lamb stock, mint, pistachios, parsley, saffron, preserved lemons and dried apricots. Photo for blog post www.stuffyerbake.co.uk/2008/04/28/north-africa-rides-again/

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Taken with a Nikon D50.
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Taken on April 21, 2008

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Lamb leftovers with cous cous

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