SEE MORE FOR INGREDIENTS LIST I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers. NEW VIDEOS WEEKLY! SUBSCRIBE: null YOUTUBE: null SHOP: http://www.henryshowtos.com/ FACEBOOK: http://www.facebook.com/HenrysHowTos SNAPCHAT: henrytad1990 INSTAGRAM: henry_tadevosian PATREON: https://www.patreon.com/HenrysHowTos MAIL: Unit 1, 11 Brookhollow Avenue, Norwest, 2153, Sydney, Australia FIND ME: ANAIS RESTAURANT - TASTE OF PERSIA (SYDNEY, AUSTRALIA) How To Make Lamb & Cous Cous Salad | Ep 570 200g lamb backstrap 1 tsp salt 1/2 tsp black pepper 1 tsp red sumac 1 tbsp lemon juice 1 tbsp olive oil + 2 tbsp for cooking 2/3 cup chicken stock, hot 1/2 cup cous cous 1/2 red onion, finely diced 1 cucumber, diced 2 tomatoes, diced 2 spring onions, finely sliced 2 red radish, thinly sliced 1 cube feta cheese 1 tbsp olive oil 1 tbsp lemon juice