Lamb brochettes with apricot & pine nut couscous

Lamb brochettes with apricot & pine nut couscous

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(2 ratings)

Prep: 35 mins Cook: 8 mins


Serves 4
Moroccan spices marry the natural affinity of lamb and apricot, a delicious family meal

Nutrition and extra info


  • kcal679
  • fat40g
  • saturates13g
  • carbs37g
  • sugars12g
  • fibre3g
  • protein44g
  • salt0.39g
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  • 750g boneless lamb, leg or lean shoulder, cut into cubes



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tbsp harissa (Moroccan spice paste)



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 6 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 apricot



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 200g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 4 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g toasted pine nut
  • 300ml boiling vegetable stock
  • 4 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150ml pot Greek yogurt


  1. 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.

  2. 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.

  3. 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.

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Comments (5)

Kayvee's picture

I found the Harissa wasn't strong enough (couldn't taste it) and the lemon was a bit overpowering. Will try with 2 tbsp Harissa and 1 lemon next time.

trees0604's picture

Hi I added walnuts as I had no pine nuts. Also added sliced shallots to the kebabs. Also marinaded for about 20 minutes. Was fine and very filling!

vivienspiteri's picture

All the good supermarkets stock it.

jamboken's picture

'Harissa' is the key word here Joanna, look for that. It's in Sainsbury's on the herbs and spice section. It's a chilli based paste with different spices in. I used it in Tagine and any sort of Moroccan dish.

sbi4jr1's picture

I've never heard of Moroccan spice paste, where can I buy it?

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