Ingredients
- 250g lean lamb mince
- 2 celery sticks, finely chopped
- 1 tbsp red onion, finely chopped
- 1 tbsp olive oil
- 2 cloves, crushed
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp coriander
- Pinch of cinnamon
- 100g couscous
- 150ml hot veggie or chicken stock
- 100g chickpeas
- 2 spring onions, chopped
- 6 dried apricots, chopped
- 2 tsp dried mint
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Moroccan Lamb Kabobs with Chickpea and Apricot Couscous
Time: 10 minutes prep, 15 minutes cook
Servings: 2
Directions
- In a bowl, mix the oil with the cloves and the spices.
- Add the lamb, celery and onion, mixing well.
- Form into 8 balls and thread onto 2 skewers. (Alternatively, form into 16 balls and thread onto 4 skewers!)
- Grill for 15 minutes, turning once.
- Meanwhile, pour the stock over the couscous in a bowl and cover for 5 minutes.
- Stir in the chickpeas, apricots, spring onion and mint.
- Divide into two bowls and serve with the lamb kabobs.
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Summary
These are really quick to make and the chickpea and apricot salad can be whipped up whilst the kabobs are grilling.
This serves 2 so you can either make 8 kabob balls for a skewer each, or 16 smaller kabob balls for 2 skewers each!
http://hungryjenny.blogspot.com/2010/08/say-no-to-takeaway-kick-up-lamb-kabob.html
Reviews
March 9, 2011
This is simply outstanding, Jenny! I quad the recipe because it is so good that it can be eaten cold, too. Very well done and highly company-worthy. best - Amos1 replyI've cooked/tasted this recipe!
Comments
August 12, 2010Thanks Kathy, they were so yummy and the apricot couscous complements it really well - hope you try it someday!
Hungry Jenny x
