Lamb Brochettes With Apricot & Pine Nut Couscous
This flavorful dish showcases juicy harissa-marinated lamb skewers paired with tender apricots, served alongside fragrant couscous studded with crunchy pine nuts and refreshing mint, all topped with a dollop of tangy yogurt. Perfect for a delightful meal that bursts with Moroccan-inspired tastes!
— Constant Cookbook
Ingredients
- 750g boneless lamb , leg or lean shoulder, cut into cubes
- 1 tbsp harissa (Moroccan spice paste)
- 6 tbsp olive oil
- 8 apricots
- 200g couscous
- 4 spring onions , finely chopped
- 25g toasted pine nuts
- 300ml boiling vegetable stock
- 4 tbsp chopped mint
- juice 2 lemons
- 150ml pot Greek yogurt
Instructions
- Put the lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then mix well. Cut 4 apricots into quarters, add to bowl, mixing lightly, then season. Thread lamb and apricots alternately onto 8 skewers.
- Chop the remaining apricots, then put in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, cover and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, remaining oil and seasoning, then mix well.
- Stir remaining mint and seasoning into the yogurt, then scatter with extra mint if you like. Grill or barbecue skewers for 6-8 mins, turning, until meat is nicely browned. Serve with couscous and yogurt.
Cook Time
8M
Prep Time
PT35M
Yield
Serves 4
Nutrition
- Calories: 679 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 0.39 milligram of sodium
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