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Lamb brochettes with apricot & pine nut couscous

Lamb brochettes with apricot & pine nut couscous

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal679
fat40g
saturates13g
carbs37g
sugars12g
fibre3g
protein44g
low insalt0.39g
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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 nut
  • 300ml boiling vegetable stock
  • 4 tbsp chopped mint
  • juice 2 lemons
  • 150ml pot Greek yogurt

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2009

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A star rating of 3 out of 5.2 ratings
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