Lamb Brochettes With Apricot & Pine Nut Couscous

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  • 750g boneless lamb, leg or lean shoulder, reduce 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


  • STEP 1

    Attach the lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then combine neatly. Gash again 4 apricots into quarters, add to bowl, mixing flippantly, then season. Thread lamb and apricots alternately onto 8 skewers.

  • STEP 2

    Gash the final apricots, then build in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, duvet and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, final oil and seasoning, then combine neatly.

  • STEP 3

    Gallop final mint and seasoning into the yogurt, then scatter with additional mint must you be pleased. Grill or barbecue skewers for six-8 mins, turning, until meat is successfully browned. Serve with couscous and yogurt.

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