Moroccan aubergine & chickpea salad
This salad is delicious served with grills, or serve with couscous for a veggie lunch
Lamb brochettes with apricot & pine nut couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g boneless lambleg or lean shoulder, cut into cubes
- 1 tbsp harissa(Moroccan spice paste)
- 6 tbsp olive oil
- 8 apricots
- 200g couscous
- 4 spring onionsfinely chopped
- 25g toasted pine nut
- 300ml boiling vegetable stock
- 4 tbsp chopped mint
- juice 2 lemons
- 150ml pot Greek yogurt
Nutrition:
- kcal679
- fat40g
- saturates13g
- carbs37g
- sugars12g
- fibre3g
- protein44g
- salt0.39glow
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.
