The North African flavours in this chargrilled lamb and couscous dish jump off the plate.
- Whisk together 1 tablespoon of the lemon juice, 1 teaspoon of the coriander and 1 teaspoon of the cinnamon in a shallow glass or ceramic bowl. Add the lamb and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Combine the parsley, onion and almonds in a large bowl.
- Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water. Cover and set aside for 4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Whisk together the remaining lemon juice, coriander and cinnamon in a small jug. Stir the lemon juice mixture into the couscous. Season with pepper.
- Thread lamb onto the skewers. Heat a barbecue grill or chargrill on high. Lightly spray with olive oil spray. Cook lamb on grill for 2 minutes each side for medium or until cooked to your liking.
- Divide the couscous mixture among serving plates. Top with lamb and yoghurt. Serve with the parsley salad.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set