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" Lovely healthy dish, packed with Vitamin C "

Lamb Kebabs With Orange And Watercress Couscous

Added on Tue Jan 15 2008

Views 343

The Basics

• Dish: Main Course
• cuisine: Other
• Serves: 4
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 15 mins

Ingredients

• 675g/ 1 ½lb  lamb neck fillet trimmed
• 2 tbsp harissa paste
• 1 each red green and yellow pepper cored and deseeded
• 1 tbsp olive oil
• 225g/8oz  couscous
• 1 zest and juice of orange
• 1 tbsp olive oil
• 1 bag watercress roughly chopped
•  To serve: watercress and wedges of orange

Method

1 Thickly 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. Cover and leave to marinate in the fridge for 2-3 hours. Soak 6 bamboo skewers in water for at least 30 mins.

2 Place the couscous in a large bowl, add the orange zest and juice, oil and 450ml/3/4pt of boiling water from the kettle. Season, then stir in the watercress. Cover the bowl with a plate and leave to soak for 15mins until the liquid has been absorbed. Fluff up the grains with a fork.

3 Cut the pepper into wedges and toss in the remaining oil. Thread the pepper and marinated lamb onto the soaked skewers. Cook the kebabs over hot barbecue coals or under a hot grill for 10-15mins, turning occasionally until chargrilled on the outside, but still slightly pink on the inside. Serve the kebabs with the couscous and wedges of orange if liked.