Here is one to try..........

SPICY PITA’S WITH
COUSCOUS AND AUBERGINES

Ingredients:

6 Large white pita breads

3 lbs. lamb shoulder on bone

2 tbsp. lemon juice

1 tsp. ground coriander

1 tsp. ground ginger

1 garlic clove, peeled and crushed

1 small aubergine, about 3/4 of a lbs.

2 tbsp. olive oil

6oz pitted black olives

Salt and freshly ground black pepper

2 tbsp. Jamaican Estates Jerk or Hot Pepper Sauce

(more or less dependant on desired heat intensity)
For the Couscous:

4 medium ripe plum tomatoes

8oz couscous

4 tbsp. olive oil

3oz lemon juice

1 medium bunch fresh parsley, chopped

1 bunch mint leaves, roughly chopped

1 large onion, thinly sliced

Salt and fresh ground black pepper
For the Dressing:

1 1/2 tbsp. olive oil

1 1/2 tbsp. balsamic vinegar

2 tsp. fresh grated ginger

salt and fresh ground black pepper
Directions:

Combine the lemon juice, coriander, garlic, ginger, Jamaican Jerk or Hot Pepper Sauce and 1/2 a tsp. blk. Pepper. Rub all over lamb, place in a roasting pan, cover and refrigerate over night. The next day, preheat oven to 400°F. Roast the lamb for approx. 11/2 hours. While the lamb cooks prepare the couscous, Place couscous in a med. size bowl with the lemon juice, oil and approx. 11/2 cups boiling water and stir it with a fork, cover for 15 min. to soften.(should be moist, not wet). Remove seeds from tomatoes, dice tomatoes and place in a bowl. Add the parsley, mint, tomatoes and onions to the couscous, season and mix. Cut the aubergine into 12 batons, grill until brown and cut into cubes. Warm the pitas in the oven for 1 min. Then split apart. Mix dressing ingredients, aubergine and olives in a bowl. Cube the lamb after cooling for 1 hour and add to bowl with the dressing mix, olives and aubergine. Fill the pitas with half lamb mixture and half couscous. Garnish with parsley and mint. Serve.