Lamb Brochettes with Apricot & Pine Nut Couscous
|750g boneless lamb shoulder cut into cubes|
1 tbsp harissa (Moroccan spice paste)
6 tbsp olive oil
4 spring onions, finely chopped
|25g toasted pine nut|
300ml boiling vegetable stock
4 tbsp chopped mint
juice 2 lemons
150ml pot Greek yogurt
1. Put lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then mix well. Cut 4 apricots into quarters, add to bowl, mixing lightly, then season. Thread lamb and apricots alternately onto 8 skewers.
2. Chop the remaining apricots, then put in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, cover and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, remaining oil and seasoning, then mix well.
3. Stir remaining mint and seasoning into the yogurt, then scatter with extra mint if you like. Grill or barbecue skewers for 6-8 mins, turning, until meat is nicely browned. Serve with couscous and yogurt.