Lamb Kebabs With Giant Couscous
This lamb is incredible because we've mixed it up with herbs, spices, fruit and nuts. We serve it with a really fresh tasting salad using giant couscous, which is great if you're looking for something a bit different to your usual starches!
- 8 wooden skewers, soaked in water
- 1 bunch fresh coriander
- 1 handful fresh mint
- 3 cloves garlic
- 1 handful dried apricots
- 500 g lamb mince
- 1 tbsp ground almond
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tbsp paprika
- 200 g giant / Israeli couscous
- 1 pinch saffron
- 1 pomegranate
- 1 handful pistachio nuts
- 2 chunks crumbly goats cheese
- 1 glug olive oil
- 2 dollops natural yoghurt
- 1 drizzle harissa paste to serve
Make The Kebab Mix
Chop all of the fresh herbs, garlic and the dried apricots finely.
Chuck the lamb mince into a large bowl and add the garlic, chopped apricots, almond flour, dried spices and about a quarter of the chopped herbs.
Mix the lamb mince with all the other ingredients in the bowl, then season generously with salt and pepper.
Mould The Kebabs
Divide the kebab mix into 8 and mould firmly around the soaked skewers.
Boil a pan of salted water and simmer the couscous for 6-8 minutes, until tender.
Splash a little water over the saffron and allow it to steep.
Preheat The Grill
Preheat the grill to high.
Grill The Kebabs
Line the kebabs up on a grill tray and cook until the outside is slightly charred on all sides and cooked through.
Mix Up The Cous Cous
Crumble the goats cheese and remove the seeds from the pomegranate.
Drain the couscous and add to a bowl.
Throw in the pomegranate seeds, pistachio nuts, goats cheese, chopped herbs and saffron (with the liquid).
Stir up the couscous mixture with a small glug of olive oil and plenty of salt and pepper.
Serve Up And Enjoy!
Serve the kebabs with a mound of couscous and a dollop of yoghurt and harissa on the side for people to help themselves.
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