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Ben and Barry make a delicious lamb kebab with a GIANT couscous salad.

Lamb Kebabs with Giant Couscous


  • 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 pomegranate

  • 1 handful pistachio nuts

  • 2 chunks crumbly goats cheese

  • 1 glug olive oil

  • 2 dollops natural yoghurt

  • 1 drizzle harissa paste to serve


  1. 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.

  2. Mould the kebabs: Divide the kebab mix into 8 and mould firmly around the soaked skewers.

  3. 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.

  4. Preheat the grill.

  5. 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.

  6. 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.

  7. Serve the kebabs with a mound of couscous and a dollop of yoghurt and harissa on the side for people to help themselves.

Lamb Kebabs with Giant Couscous




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