Finley dice the zucchini. Peel and finely chop the onion. Peel and grate the garlic. Finely chop the sun dried tomatoes.

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the lamb mince and a pinch of salt and cook for 5-6 min or until the lamb is browned.

Once browned, add the zucchini and onion and cook for 6 min further or until the onion has softened.

Once the onion has softened, add the garlic and oregano and cook for 1 min further. Add the couscous, sun dried tomatoes, stock cube and measured water to the pan and bring to a boil. Once boiling, turn off the heat and cover with a lid immediately. Set aside for 5 min until all the liquid has absorbed and the couscous is soft.

Meanwhile, slice the lemon into wedges. Crumble the feta. Pick the mint leaves from the stem and chop them finely.

Once ready, squeeze half the lemon juice into the cooked couscous and drizzle with a very generous lug of olive oil. Give everything a good mix up. Garnish with the chopped mint and crumbled feta.