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Moroccan Lamb Skewers with Coriander Couscous Recipe

  • Serves 4
  • Preparation Time 20MINS
  • Cook Time 15MINS

1 tbsp Moroccan spice seasoning

800g lean lamb, diced

2 tbs oil

500ml (2 cups) Campbells Real Stock Beef No Added Salt

1 orange, zest and juice

2 cups couscous

2 tbs fresh coriander leaves, chopped

1 Lebanese cucumber, finely diced

8 sprigs fresh mint leaves, chopped

200g natural Greek style yoghurt

STEP 1 Combine Moroccan spice and lamb until evenly coated and let stand for 5 minutes.

STEP 2 Thread the lamb onto 8 bamboo skewers. Heat the oil on a barbeque hot plate, grill or fry pan and cook the skewers for 2-3 minutes each side or until cooked to your liking.

STEP 3 While the lamb is cooking, bring the Campbell’s Real Stock to the boil and add the orange zest and juice. Pour the boiling stock over the couscous and cover with a lid and let stand for 5 minutes, Remove the lid and mix in the coriander. Replace the lid to keep warm.

STEP 4 In a small bowl, add the cucumber and mint to the yoghurt and mix well

STEP 5 To serve place the couscous on the plate topped with 2 lamb skewers, and drizzle with yoghurt dressing.