- 400g lean lamb shoulder, cut into 3cm cubes
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp sweet smoked paprika
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 24 cherry tomatoes
- 140g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 400ml hot vegetable stock
- 140g frozen pea
- 1 large carrot, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small pack coriander, chopped
- small pack mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp extra virgin olive oil
Soak 6 wooden skewers in water for 30 mins (this prevents them burning when cooking on the griddle or barbecue). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season.
Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.
Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling film and leave to soak, about 5 mins.
Heat a griddle pan. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything together well, season and set aside.
Place the skewers on the hot griddle pan and cook for 5-6 mins, then turn and cook for a further 5-6 mins until the meat and tomatoes are charred and cooked through. Serve the skewers with the couscous.