Lamb brochettes with apricot & pine nut couscous

• boneless lamb↗750g g

  leg or lean shoulder, cut into cubes

• harissa↗1 tbsp tbsp

  (Moroccan spice paste)

• olive oil↗6 tbsp tbsp
• apricots↗8
• couscous↗200g g
• spring onions↗4

  finely chopped

• toasted pine nut25g g
• boiling vegetable stock300ml ml
• chopped mint4 tbsp tbsp
• juice 2 lemons
• pot Greek yogurt↗150ml ml

Step-by-step instructions

1. 1

   Put the 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. 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. 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.