LAMB SUMMER PLATTER with tandoori spices, pita bread and Israeli couscous

1. Put the lamb cubes in a bowl with 3/4 of the spice mix, 1 tbsp. of yogurt, a drizzle of oil, salt and pepper. To mix together.
2. Bring a pot of water with the stock cube and the rest of the spices to a boil.
3. Pour the couscous and cook for 6-8 minutes until tender. Drain and mix with the butter. Adjust seasoning to taste.
4. Mix the tomatoes with the onion, feta, herbs to taste, a drizzle of oil, salt and pepper.
5. Mix cucumbers with 1 tsp. of yogurt, a drizzle of oil, salt and pepper.
6. Heat a drizzle of oil in a skillet over medium heat. Add the lamb cubes and cook for about 3 minutes on one side until browned.
7. Flip, cover and cook for 3-5 minutes over low heat until the center is cooked.
8. Serve the lamb cubes with the couscous, the vegetables, the pitas, the rest of the herbs and the yogurt.

Chef Gabrielle Pellerin's recipe