- 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.