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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:25 |
Ingredients: |
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23-5/8 oz. lamb neck fillet, trimmed
2 tbsp. harissa paste (see cooks tip)
1 each red, green and yellow pepper, cored and deseeded
1 tbsp. olive oil
7-7/8 oz. couscous
Zest and juice 1 orange
1 tbsp. olive oil
1 pkg. (85 g.) watercress, roughly chopped
To serve: watercress and wedges of orange
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Directions:
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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.
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