Lamb, tomato and haloumi skewers with herbed couscous

Source: Coles Magazine - September 2015 - page 32
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Serves 4 - Prep 15 Cook 15

2 tablespoons olive oil
 1/3 cup flat-leaf parsley, chopped
 2 garlic cloves, crushed
 500g Coles Australian diced lamb
 200g punnet Perino grape tomatoes
 180g pkt haloumi, cut into 2cm pieces
 2 cups (500ml) chicken stock
 2 cups (400g) couscous
 2 tablespoons fresh dill, chopped
 2 tablespoons fresh flat-leaf parsley, chopped, extra
 2 tablespoons fresh mint, chopped
 2 tablespoons lemon juice
 Tzatziki, to serve
 Lemon wedges, to serve

  1. Combine oil, parsley and garlic in a bowl. Add lamb, tomato and haloumi. Toss to combine. Thread lamb, tomato and haloumi onto 12 bamboo skewers.
  2. Step 2
  3. Heat a frying pan on medium heat. Cook skewers in batches, turning, for 5 mins or until lamb is cooked to your liking. Set aside, covered, for 5 mins to rest.
  4. Step 3
  5. Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Remove from heat. Stir in the couscous. Cover and set aside for 5 mins or until couscous is tender. Use a fork to separate the grains. Stir in dill, mint, lemon juice and extra parsley.
  6. Step 4
  7. Serve lamb with herbed couscous, tzatziki and lemon wedges.

Vic Lic

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