Lamb Kebabs, Orange and Watercress Couscous

    June 27, 2016

    • Yields: 4


    675 g (1½)lb lamb neck fillet, trimmed


    2 tbsp Harissa paste

    1 Each red, green and yellow pepper, cored and deseeded

    1 tbsp Olive oil

    225 g (8oz) couscous

    Zest and juice 1 orange

    1 x 85 g Bag watercress, roughly chopped

    To serve: watercress and wedges of orange


    1Thickly slice the lamb and place in a bowl with the harissa paste and 1 tsp of the olive oil, toss well until the lamb is coated.

    2Cover and leave to marinate in the fridge for 2-3 hours.

    3Soak six bamboo skewers in water for at least 30 minutes.

    4Place the couscous in a large bowl; add the orange zest and juice, oil and 450ml (¾)pt of boiling water from the kettle.

    5Season, then stir in the watercress. Cover the bowl with a plate and leave to soak for 15 minutes until the liquid has been absorbed.

    6Fluff up the grains with a fork.

    7Cut the pepper into wedges and toss in the remaining oil.

    8Thread the pepper and marinated lamb onto the soaked skewers.

    9Cook the kebabs over hot barbecue coals or under a hot grill for 10-15minutes, turning occasionally until chargrilled on the outside, but still slightly pink on the inside.

    10Serve the kebabs with the couscous and wedges of orange if you fancy.


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