Skewers are a Summer favorite for a reason. They cook fast and you eat them with your hands! Well, you might not want to eat these with your hands, but they present beautifully over a bright green couscous, made green with fresh herbs.
Lamb and Vegetable Skewers with Green Couscous
Servings
4 Servings
Ingredients
- 1 pound lamb cubes
- Zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic grated
- 4 tablespoons fresh mint chopped
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
- 8 shallots or red onions – halved
- 8 mushrooms halved
- 8 baby pepper halved
- 1 cup dry whole wheat couscous (dry)
- 11/2 cups room temp water
- 2 cup herbs finely chopped mix of parsley, cilantro, mint and any others you like, chives, dill, thyme, basil are all great
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper to taste
- 1 teaspoon cumin optional
- Garnish toasted pine nuts or slivered almonds
Instructions
- Mix lamb with lemon zest, evoo, garlic, mint, salt and pepper. Marinate at least 20 minutes or overnight.
- Prepare 8 skewers by alternating lamb cubes, shallots, mushrooms and baby peppers leaving space between each item.
- To cook the kebabs, preheat the barbecue, place skewers on grill and cook for 10-12 minutes, turning until the lamb is cooked.
- Meanwhile, pour water over couscous and let sit until water is absorbed.
- In a small jar or bowl combine evoo, lemon juice, salt, and pepper, and cumin if using. Once couscous is rehydrated, mix in herbs, and pour over half the dressing.
- Serve lamb kebabs with herbed couscous and drizzle remaining dressing over top. Garnish with toasted nuts if desired
Nutrition
Nutrition Facts
Lamb and Vegetable Skewers with Green Couscous
Amount per Serving
Calories
486
% Daily Value*
Fat
21
g
32
%
Sodium
781
mg
34
%
Carbohydrates
43
g
14
%
Fiber
8
g
33
%
Protein
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
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