Lamb Kebabs with Couscous

Marinated lamb, zucchini, and apricots skewered on rosemary stalks, served over a seasoned fruit and onion couscous base.

Healthy Lamb Main Course Couscous Griddle

Estimated Nutrition

Calories

910.5

kcal / serving

910.5 kcal total

Carbs

102.4g

per serving

102.4 g total

Fat

42.8g

per serving

42.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Apricot

Dried

Golden Raisins

GrainsCereals

100

Couscous

Liquids

200

Lamb Stock

Boiling

Meat

Lamb

Cut into cubes

NutsSeeds

sprig

Rosemary

Large sprig, leaves removed and chopped, stem kept for skewer

sprig

Parsley

Fresh, chopped

to taste

Salt

to taste

Black Pepper

Freshly ground

OilsFats

Olive Oil

Plus extra for drizzling

Vegetables

piece

Courgette

Cut into cubes

piece

Red Onion

Small, finely chopped

Method

Boil the lamb stock and pour it over the couscous in a bowl.

Marinate the lamb mixture in the fridge for at least 30 minutes.

Serve the kebab over the couscous and finish with a drizzle of olive oil.

Cook the kebab on a medium-hot griddle pan until browned and cooked through.

Skewer the lamb, courgette, and apricots onto the rosemary stalk.

Strip leaves from the rosemary sprig and mix with lamb, apricots, courgettes, and olive oil.

Stir red onion, parsley, and raisins into the couscous and season with salt and pepper.

Cover the couscous with cling film and allow it to sit for five minutes.