Name: Lamb brochettes with apricot & pine nut couscous
Prep time: 35 min
Cook time: 8 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
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

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Lamb brochettes with apricot & pine nut couscous

Lamb brochettes with apricot & pine nut couscous

Mary Cadogan

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Serves 4

Easy

Prep: 35 mins

Cook: 8 mins

A star rating of 2.4 out of 5.3 ratingsRate

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

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A star rating of 4.7 out of 5.104 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal679
fat40g
saturates13g
carbs37g
sugars12g
fibre3g
protein44g
salt0.39g

low

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.

Recipe from Good Food magazine, August 2009

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A star rating of 2.4 out of 5.3 ratings

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