Ben and Barry make a delicious lamb kebab with a GIANT couscous salad.
8 wooden skewers, soaked in water
1 bunch fresh coriander
1 handful fresh mint
3 cloves garlic
1 handful dried apricots
500 grams lamb mince
1 tablespoon ground almond
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon paprika
200 grams giant / Israeli couscous
1 pinch saffron
1 handful pistachio nuts
2 chunks crumbly goats cheese
1 glug olive oil
2 dollops natural yoghurt
1 drizzle harissa paste to serve
Make the kabob mix: Chop all of the fresh herbs, garlic and the dried apricots finely. Chuck the lamb mince into a large bowl and add the garlic, chopped apricots, almond flour, dried spices and about a quarter of the chopped herbs. Mix the lamb mince with all the other ingredients in the bowl, then season generously with salt and pepper.
Mould the kebabs: Divide the kebab mix into 8 and mould firmly around the soaked skewers.
Cook couscous: Boil a pan of salted water and simmer the couscous for 6-8 minutes, until tender. Splash a little water over the saffron and allow it to steep.
Preheat the grill.
Grill the kabobs: Line the kebabs up on a grill tray and cook until the outside is slightly charred on all sides and cooked through.
Mix up the couscous: Crumble the goats cheese and remove the seeds from the pomegranate. Drain the couscous and add to a bowl. Throw in the pomegranate seeds, pistachio nuts, goats cheese, chopped herbs and saffron (with the liquid). Stir up the couscous mixture with a small glug of olive oil and plenty of salt and pepper.
Serve the kebabs with a mound of couscous and a dollop of yoghurt and harissa on the side for people to help themselves.