- PrepPreparation time15 minutes
- CookCooking time10 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 21gSodium: 193mg
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Print- 150g lamb leg or backstrap, diced
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Half teaspoon paprika
- Salt and pepper, to taste
- Half cup couscous
- Half cup boiling water
- 1 tomato, finely chopped
- 1 Lebanese cucumber, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- Juice of Half lemon
- Toss lamb with olive oil, garlic, cumin, dried oregano, paprika, salt and pepper (if you can do this the morning of or the night before this will enhance the flavour).
- Thread marinated lamb onto skewers.
- Heat a grill or pan to medium-high and cook skewers for 8 to 10 minutes, turning regularly.
- Place couscous in a bowl and pour over boiling water. Cover and let sit for 5 minutes, then fluff with a fork.
- Stir tomato, cucumber, parsley, mint and lemon juice through the couscous.
- Serve lamb skewers with couscous.