I still had leftover herb roasted rack of lamb and potatoes from dinner the other night and wanted to change it up a bit for lunch today.
I have a box of couscous in the pantry and some feta cheese so they were going to be the perfect combination. I basically followed the cooking instruction from the box but I tweaked the seasoning a bit. Boil 1-1/4 C. water with 1/4 cube of chicken bouillon. Then add 1 C. couscous and 2 T. butter and cook for about 1 minute. Remove from heat and let stand for 5-8 minutes. Fluff with fork before serving.
I removed the ribs from the lamb and thinly sliced the meat and drizzle with the port-wine sauce. Serve with the roasted potatoes and couscous topped with the feta cheese crumbles. Ta-dah...lunch is served!