Coles

  1. Home
  2. Recipes and inspiration
  3. Curtis Stone's Moroccan lamb skewers with couscous

Curtis Stone's Moroccan lamb skewers with couscous

Skip to IngredientsSkip to Method

Fresh, delicious and juicy is the perfect way to describe these lamb skewers. Serve them on a bed of couscous and you're good to go.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 5 mins resting & 5 mins standing time
Curtis Stone's Moroccan lamb skewers with couscous

Ingredients

  • 500g Coles Australian Lamb Mince
  • ¼ cup (25g) Tip Top Krummies Bread Crumbs
  • 1 extra-large Coles Australian Free Range Egg, whisked
  • 2 garlic cloves, finely chopped
  • 1 tsp Coles Ground Cumin Seeds
  • 2½ tbs olive oil, divided
  • 1 cup (200g) couscous
  • ½ cup (140g) Coles Greek Style Natural Yoghurt
  • 1 lemon, zest finely grated, juiced
  • 40g Coles Australian Baby Spinach & Rocket

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Prepare a barbecue for medium-high heat. In a large bowl, mix the lamb, breadcrumbs, egg, garlic, cumin, 1 tsp salt and ½ tsp pepper. Divide into 8 balls.

  2. Step 2

    Place the meatballs on 8 metal or soaked bamboo skewers. Shape to form a 2cm-thick, 4cm x 10cm sausage along each skewer, packing tightly. Rub with 1 tbs of the oil. Cook, turning as needed, for 8-10 mins or until browned on all sides and cooked through. Transfer to a serving platter for 5 mins to rest.

  3. Step 3

    Meanwhile, in a medium saucepan over high heat, bring 1 cup (250ml) water, ½ tbs oil and a pinch of salt to boil. Remove from heat. Stir in couscous. Cover tightly and stand for 5 mins or until liquid is absorbed and couscous is tender. Fluff with a fork. Season.

  4. Step 4

    In a small bowl, mix yoghurt, lemon zest and 1 tbs lemon juice. Season with salt and pepper. Arrange couscous and spinach and rocket on a serving platter. Drizzle with remaining 1 tbs oil. Season with salt and pepper. Top with skewers and serve with the sauce.