Lamb skewers with parsley & almond salad

The North African flavours in this chargrilled lamb and couscous dish jump off the plate.

Recipe «Lamb skewers with parsley & almond salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml fresh lemon juice, 2 tsp ground coriander, 1 1/2 tsp ground cinnamon, 3 lamb eye of loin , cut into 2cm pieces, 1 cup fresh continental parsley leaves , 1 small red onion, halved, thinly sliced, 40g toasted slivered almonds, 190g couscous , 200ml boiling water, Olive oil spray, 130g low-fat natural yoghurt.

Ingredients:

• 60ml fresh lemon juice 
• 2 tsp ground coriander 
• 1 1/2 tsp ground cinnamon 
• 3 lamb eye of loin , cut into 2cm pieces 
• 1 cup fresh continental parsley leaves 
• 1 small red onion, halved, thinly sliced 
• 40g toasted slivered almonds 
• 190g couscous 
• 200ml boiling water 
• Olive oil spray 
• 130g low-fat natural yoghurt 

Instructions

1. 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.
2. Combine the parsley, onion and almonds in a large bowl.
3. 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.
4. 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.
5. Divide the couscous mixture among serving plates. Top with lamb and yoghurt. Serve with the parsley salad.