| 6 | lg | White pitta breads |
| | For the Lamb |
| 700 | g | Shoulder of lamb on the bone |
| 2 | tb | Lemon juice |
| 1 | ts | (level) chilli flakes |
| 1 | ts | (rounded) ground coriander |
| 1 | ts | (rounded) ground ginger |
| 1/2 | ts | (level) freshly ground black pepper |
| 1 | sm | Clove garlic, peeled and crushed |
| 1 | sm | Aubergine (about 275g) |
| 2 | tb | Olive oil |
| 175 | g | Pitted black olives, drained |
| | For the Couscous |
| 225 | g | Couscous |
| 75 | ml | Lemon juice |
| 4 | tb | Olive oil |
| 4 | | Medium-ripe tomatoes |
| 20 | g | Fresh flat-leaf parsley, leaves removed, roughly chopped, reserving 6 sprigs for garnish |
| 200 | g | Salad onions, trimmed fine sliced |
| | Salt and freshly ground black pepper |
| | For the Dressing |
| 1 1/2 | tb | Olive oil |
| 1 1/2 | tb | Balsamic vinegar |
| 2 1/2 | | Cm fresh ginger, peeled and grated |
| | Salt and freshly ground black pepper |
