Preheat oven to 180°C.
Prepare couscous as per packet instructions.
Once cooked, stir in the sachet contents of the KNORR Roast Meat Gravy.
Heat oil in a frying pan and sauté the leeks and red pepper for 1 minute.
Add white wine, parsley and seasonings and mix into couscous.
Open out the leg of lamb and spread the couscous over the inside of the lamb.
Roll up the lamb and secure together with string at regular intervals so the shape is retained.
Roast for 1 ½ hours , basting occasionally with pan juices.
Remove from the oven and allow to rest for 10-15 minutes before removing string and carving.
Serve with KNORR Gravy of your choice, roasted vegetables and steamed rice.