LAMB BROCHETTES WITH APRICOT & PINE NUT COUSCOUS

Lamb brochettes with apricot & pine nut couscous image

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

Provided by Mary Cadogan

Time 45m

Number Of Ingredients 11

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 679 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.39 milligram of sodium