This recipe also combines British asparagus with lean lamb fillet and low fat cous cous to create a delicious Moroccan tasting dish. The lean lamb is low in saturated fat and as part of a healthy diet could lower the level of blood cholesterol and reduce the risk of coronary heart disease. Lamb is also one of the best food sources of easily absorbed iron and will help to carry oxygen around the body, boost energy levels and is vital for growth and development.

Preparation and Cooking Time: 30 minutes

You’ll need:
450g/1lb British asparagus
110g/4oz Cous Cous
1 tablespoon olive oil
1 medium onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
450g/I lb fillet of lamb cut into slices
55g/2oz sultanas
A handful of mint, roughly chopped
Juice of half a lemon
Black pepper

Method:
1.Clean the asparagus and trim any white ends or peel with a vegetable peeler
2.Make up the cous-cous according to the instructions on the packet
3.Heat the oil in a heavy-based pan and fry the onion, garlic and red pepper. Remove from the pan and keep warm
4.Turn up the heat and fry the lamb for a few minutes until browned.You may have to do this in two batches, depending on the size of your pan
5.Meanwhile blanch the asparagus in boiling water for two minutes or until tenderMix all the ingredients together in the pan and warm through before serving