1 Preheat the oven to 180°C. Line two large baking trays with baking paper.
2 Place the couscous in a large heatproof bowl. Add stock and stir to combine. Cover the bowl with plastic wrap and stand for 5 minutes, or until the water has been absorbed. Stir with a fork to separate grains. Add the lamb, coriander, fennel, the cardamom and egg, and mix well.
3 Stack the filo on a clean work surface, spraying between the sheets with olive oil. Shape lamb mixture into a log at centre of filo stack. Fold in sides and roll up to form a log. Place on one of the prepared baking trays. Spray filo with olive oil and sprinkle with seeds. Bake for 40 minutes, or until golden and cooked through (cover with foil if over-browning). Remove lamb sausage roll from the oven and stand for 5 minutes before cutting into slices.
4 Meanwhile, place the sweet potato wedges onto the second baking tray and spray with olive oil. Bake wedges for 30 minutes, or until golden and tender.
5 Toss kaleslaw with lemon juice and olive oil. Serve roll with sweet potato wedges and kaleslaw.