Name: Lamb, tomato and haloumi skewers with herbed couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: greek
Ingredients: 36.40 gm olive oil; 82.50 ml flat-leaf parsley, chopped; 2 garlic cloves, crushed; 500g diced lamb; 200g punnet Perino grape tomatoes; 180g pkt haloumi, cut into 2cm pieces; 500ml chicken stock; 400g couscous; 40.00 ml fresh dill, chopped; 40.00 ml fresh flat-leaf parsley, chopped, extra; 40.00 ml fresh mint, chopped; 42.00 gm lemon juice; Tzatziki, to serve; Lemon wedges, to serve

Lamb, tomato and haloumi skewers with herbed couscous

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

"Easy and delicious lamb, tomato, and haloumi skewers for stress-free entertaining."

Ingredients:

82.50 ml flat-leaf parsley, chopped
500g diced lamb
200g punnet Perino grape tomatoes
180g pkt haloumi, cut into 2cm pieces
500ml chicken stock
400g couscous
40.00 ml fresh dill, chopped
40.00 ml fresh flat-leaf parsley, chopped, extra
40.00 ml fresh mint, chopped
42.00 gm lemon juice
Tzatziki, to serve

Instructions:

In a bowl, mix together oil, parsley, and garlic. Add lamb, tomato, and haloumi, and coat everything evenly. Skewer lamb, tomato, and haloumi onto 12 bamboo skewers.
Preheat a frying pan over medium heat. Cook the skewers in batches, turning occasionally, for 5 minutes or until the lamb reaches your desired level of doneness. Cover and let rest for 5 minutes before serving.
While the stock is coming to a boil in a medium saucepan over high heat, set it aside once it reaches a boil. Stir in the couscous, cover, and let it sit for 5 minutes until tender. Use a fork to fluff the grains, then mix in the dill, mint, lemon juice, and extra parsley.
Present the lamb alongside fragrant herbed couscous, tangy tzatziki, and fresh lemon wedges.

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