- 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
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.
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.
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.