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Lamb with minty yogurt couscous
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2 tbsp olive oil
25g pack mint,
1 tsp ground cumin
610g pack essential Waitrose British Lamb 24 Meatballs
1 red pepper, cut into 16 chunks
300g pack Love Life Giant Wholegrain Couscous
50g pine nuts, toasted
150g tub fat free natural yogurt
1. Mix the oil, half the mint and the cumin in a large bowl. Add the meatballs and toss to coat evenly. Thread the lamb, alternating with the peppers, on to 8 skewers. Place on a foil-lined grill pan and grill for 15 minutes, turning every now and then until thoroughly cooked with no pink meat.
2. Meanwhile, cook the couscous in boiling water for 8 minutes, then drain and cool under cold water. Stir in the remaining mint, pine nuts and yogurt, and season well.
3. Serve the couscous with the lamb skewers and salad.
Typical values per serving:
This recipe was first published in March 2016.