1/4 cup (165g) couscous 1/4 cup (180ml) vegetable stock 1/4 cup (130g) pine nuts, toasted, chopped 1/4 cup shredded rocket 1/2 cup (75g) dried currants 1/3 cup (55g) dried dates, seeded, chopped
1 egg, lightly beaten
2 tablespoons olive oil
PLace couscous in large bowl; stir in hot stock; stand 4 minutes or until all liquid is absorbed. Fluff couscous with fork; gently stir in nuts, rocket, fruit and egg in same bowl. [Can be made ahead to this stage. Cover; refrigerate overnight.]
Place about a quarter of the couscous seasoning inside boned cavity of lamb; place another quarter seasoning down centre of lamb. Roll from short side to enclose seasoning; secure lamb with skewers, tie with kitchen string at 2cm intervals. Shape any remaining seasoning into a log; wrap in oiled foil, twist ends to secure. Place lamb on wire rack in large baking dish, brush with remaining oil.
Bake, uncovered, in moderate oven 1 hour. Place seasoning log on wire rack with lamb; cook lamb, uncovered, another 30 minutes. Cover lamb loosely with foil; stand 20 minutes before carving.