Instructions: Bring the water oil salt and pepper to the boil in a saucepan.

Remove from the heat.

Add the couscous to the hot liquid.

Cover with a lid.

Leave to swell for 510 minutes.

Incorporate into the couscous the butter onion red pepper and herbs.

Season to taste and sur briefly so that the butter melts.

Line 4 x 10cm diameter galette moulds with clingfilm allowing it to overlap the edges.

Fill them with the couscous press it down and flatten the top.

Fold the remaining cling film over to cover.

Warm in a hot steamer for about 34 minutes.

We serve the couscous in the centre of the plate making sure that the shape is retained when we turn it out of the mould. We surround it with the lamb and cherry tomatoes and courgettes stuffed with a fine ratatouille.

This is a more exotic but simpler and lighter alternative to Potato Galette. In the restaurant it is served with Saddle of Lamb with a Herb Crust.

Serves 4

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