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Photo of Turkish-style lamb skewers with couscous by WW

Turkish-style lamb skewers with couscous

12
Points® value
Total Time
1 hr 45 min
Prep
35 min
Cook
10 min
Serves
4
Difficulty
Easy
Fans of Middle Eastern cuisine are sure to love this easy dish of pomegranate-marinated lamb skewers, grilled and served with a colourful couscous salad.

Ingredients

Lamb Leg Steak, Lean, Boneless, raw

500 g, cut into 2cm pieces

Cumin seeds

2 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Sumac

1 teaspoon(s), level, plus a little extra to serve

Pomegranate Molasses

2 tablespoon(s)

Wholewheat Couscous, dry

125 g

Vegetable stock cube

½ cube(s), 200ml hot stock

Lemon Juice, Fresh

2 tablespoon(s)

Red onion

1 small, diced

Yellow pepper

1 medium, deseeded and diced

Cucumber

½ portion(s), medium, diced

Mint, Fresh

1 tablespoon(s), roughly chopped or torn

Pomegranate

125 g, seeds

Instructions

  1. Put the lamb into a bowl and add the cumin seeds, coriander, sumac, pomegranate molasses and some freshly ground black pepper. Toss everything together to combine, then set aside to marinate for 1 hour (or cover and put in the fridge to marinate overnight).
  2. To make the salad, put the couscous into a large mixing bowl and pour over the hot stock. Cover and set aside for 10 minutes, until all the liquid is fully absorbed. Fluff up the couscous grains with a fork, then stir through half the lemon juice and the onion, pepper, cucumber, mint and pomegranate seeds, if using. Add the rest of the lemon juice to taste, and sprinkle over the extra sumac.
  3. Heat the grill to high. Thread the lamb onto 4 skewers and grill for 5-8 minutes, turning occasionally, until the lamb is cooked to your liking. Serve the skewers with the couscous.

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