Roasted lamb with couscous and sautéd vegetables

For the lamb:

• Cooked vacuum packed: in the vapour oven 18 hours at 65 ºC.
• Regenerated, take out from the bag: in the oven (dry heat) 10 minutes per side at 180 ºC.
• For the garnish:
  • Courgette noodles and cherry tomatoes cut in half. Stir fry them separately.

For the couscous:

• Prepare a dark poultry stock.
• Soak the couscous with boiling water and cover it so that it moistens for around five minutes. After five minutes, add olive oil and stir with a fork to fluff it.
• For the couscous garnish:
  • Leave the chickpeas to soak for 12 hours previously. Cook in boiling water until they are tender and then drain.
  • Cut the carrot, the red pepper, the onion and the pumpkin in cubes. Stir fry all the vegetables, trying not to tenderize them too much.
  • Mix the chickpeas and the vegetables with a portion of the stock, and boil the mixture slowly for 20 minutes. Add the spices (you can use the yellow Moorish kebab mix) and salt.