Source: Coles Magazine - September 2015 - page 32
Serves 4 - Prep 15 Cook 15
Ingredients
2 tablespoons olive oil
1/3 cup flat-leaf parsley, chopped
2 garlic cloves, crushed
500g Coles Australian diced lamb
200g punnet Perino grape tomatoes
180g pkt haloumi, cut into 2cm pieces
2 cups (500ml) chicken stock
2 cups (400g) couscous
2 tablespoons fresh dill, chopped
2 tablespoons fresh flat-leaf parsley, chopped, extra
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
Tzatziki, to serve
Lemon wedges, to serve
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| Image source: Taste.com.au |
Ingredients
2 tablespoons olive oil
1/3 cup flat-leaf parsley, chopped
2 garlic cloves, crushed
500g Coles Australian diced lamb
200g punnet Perino grape tomatoes
180g pkt haloumi, cut into 2cm pieces
2 cups (500ml) chicken stock
2 cups (400g) couscous
2 tablespoons fresh dill, chopped
2 tablespoons fresh flat-leaf parsley, chopped, extra
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
Tzatziki, to serve
Lemon wedges, to serve
- Combine oil, parsley and garlic in a bowl. Add lamb, tomato and haloumi. Toss to combine. Thread lamb, tomato and haloumi onto 12 bamboo skewers.
- Step 2
- Heat a frying pan on medium heat. Cook skewers in batches, turning, for 5 mins or until lamb is cooked to your liking. Set aside, covered, for 5 mins to rest.
- Step 3
- Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Remove from heat. Stir in the couscous. Cover and set aside for 5 mins or until couscous is tender. Use a fork to separate the grains. Stir in dill, mint, lemon juice and extra parsley.
- Step 4
- Serve lamb with herbed couscous, tzatziki and lemon wedges.