For the couscous:
1 cup couscous
1 1/4 cup water
1 tsp olive oil
a pinch of salt
1 1/2 cups frozen peas cooked according to the package instructions
3 tsp mint
3 tsp cilantro

For the yogurt dip:
1 cup plain yogurt
1 tsp cilantro
1 tsp mint
salt/pepper to taste

Heat water, oil and salt in the pot until boiling and stir in couscous and peas. Let stand for 5 minutes until the water absorbs into couscous completely. Stir in mint and cilantro.

While the water is absorbing into couscous, mix cilantro and mint in yogurt and season with salt and pepper.

Serve couscous with the yogurt mix, alongside the lamb (if you so desire), or on its own, or as a complement to another dish you have made. The couscous tastes just as great the following day, however, watch out for mint – the leaves brown quickly.