Lamb Kebabs with Giant Couscous
Ben and Barry make a delicious lamb kebab with a GIANT couscous salad.
- 8 wooden skewers, soaked in water
- 1 bunch fresh coriander
- 1 handful fresh mint
- 3 cloves garlic
- 1 handful dried apricots
- 500 grams lamb mince
- 1 tablespoon ground almond
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon paprika
- 2 dollops natural yoghurt
- 1 drizzle harissa paste to serve
- 200 grams giant / Israeli couscous
- 1 pinch saffron
- 1 pomegranate
- 1 handful pistachio nuts
- 2 chunks crumbly goats cheese
- 1 glug olive oil
- Make the kabob mix: Chop all of the fresh herbs, garlic and the dried apricots finely.
- Chuck the lamb mince into a large bowl and add the garlic, chopped apricots, almond flour, dried spices and about a quarter of the chopped herbs. Mix the lamb mince with all the other ingredients in the bowl, then season generously with salt and pepper.
- Mould the kebabs: Divide the kebab mix into 8 and mould firmly around the soaked skewers.
- Cook couscous: Boil a pan of salted water and simmer the couscous for 6-8 minutes, until tender. Splash a little water over the saffron and allow it to steep.
- Preheat the grill.
- Grill the kabobs: Line the kebabs up on a grill tray and cook until the outside is slightly charred on all sides and cooked through.
- Serve the kebabs with a mound of couscous and a dollop of yoghurt and harissa on the side for people to help themselves.
- Crumble the goat cheese and remove the seeds from the pomegranate.
- Drain the couscous and add to a bowl.
- Throw in the pomegranate seeds, pistachio nuts, goats cheese, chopped herbs and saffron (with the liquid).
- Stir up the couscous mixture with a small glug of olive oil and plenty of salt and pepper.