Lamb brochettes with apricot & pine nut couscous
Moroccan spices marry the natural affinity of lamb and apricot, a delicious family meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 35 mins
Cook 8 mins
- 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.
679 kcalories, protein 44g, carbohydrate 37g, fat 40 g, saturated fat 13g, fibre 3g, sugar 12g, salt 0.39 g
Recipe from Good Food magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11789/
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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
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31
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 35 mins
Cook 8 mins
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
679 kcalories, protein 44g, carbohydrate 37g, fat 40 g, saturated fat 13g, fibre 3g, sugar 12g, salt 0.39 g
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23 July 2009
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