Photo of Lamb kebabs with couscous by WW

Lamb kebabs with couscous

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
Enjoy these simple lamb kebabs on a bed of couscous for a delicious easy mid-week meal.


dry couscous

1 cup(s), (190g)

chicken stock

1 cup(s), 250ml

Lamb, rump, lean, raw

400 g, (Buy 500g), fat trimmed, cut into 3cm pieces

olive oil

2 tsp

fresh lemon rind

1 tsp, finely grated


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

¼ cup(s), (60g)


  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 note). 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. Add capsicum and cucumber to couscous and mix to combine. Serve kebabs with couscous and yoghurt.


SERVING SUGGESTION: Baby spinach leaves and red onion salad, made by combining 1 red onion (thinly sliced), 1 cup fresh flat-leaf parsley leaves, 1 tsp sumac and 1 tablespoon red wine vinegar. TIP: Soak the skewers in cold water for 10 minutes before using to stop them burning during cooking.

Start eating better than ever!