Heat ½ tbs of olive oil in a large pan on a medium heat.
Add garlic and let sizzle,
Spoon in lamb mince, season with Moroccan seasoning, salt, pepper and dried onion,
Cook mince till brown using a flat spoon to break up and ensure no clumps of meat.
Add black beas, corn, lentils and peas, stir to combine.
Sprinkly carrot slices over lamb mix and gently push into the mix, replace lid, turn heat to low and let simmer till the carrots are just cooked,
Add the stock to a medium saucepan, bring to the boil and then pour in couscous. Use a fork to stir, fluffing as you go (the couscous!) add butter and stir till melted and combined
Heat pita bread in sandwich press or separate pan on the stove for 3-4 minutes each side
Serve with fresh parsley, greek yoghurt and pita bread