Lamb kebabs with couscous
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy these simple lamb kebabs on a bed of couscous for a delicious easy mid-week meal.
Ingredients
Dry couscous
1 cup(s), (190g)
Chicken stock
1 cup(s), 250ml
Lamb rump, raw
400 g, (Buy 500g), fat trimmed, cut into 3cm pieces
Olive oil
2 tsp
Fresh lemon rind
1 tsp, finely grated
Garlic
1 clove(s), crushed
Red capsicum
1 medium, cut into 3cm pieces
Red onion
1 medium, thinly sliced
Fresh flat-leaf parsley
1 cup(s)
Ground sumac
1 tsp
Red wine vinegar
1 tbs
Lebanese cucumber
1 medium, coarsely chopped
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Instructions
1
Place stock in a small saucepan over high heat and bring to the boil. Place couscous in a medium heatproof bowl. Pour over boiling stock. Cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
2
Combine lamb, oil, rind and garlic in a large bowl and toss to coat. Thread lamb onto 8 wooden skewers (see tip). Preheat a barbecue or chargrill over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Add capsicum and cook for 2 minutes each side or until browned and tender.
3
Meanwhile, place onion, parsley, sumac and vinegar in a medium bowl and toss to combine. Set aside.
4
Add capsicum and cucumber to couscous and mix to combine. Serve couscous with lamb kebabs and red onion salad. Dollop kebabs with yoghurt.
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