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

Impress with effortless lamb, tomato, and haloumi skewers.

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
Tzatziki, to serve
Lemon wedges, to serve

Instructions:

In a bowl, mix together oil, parsley, and garlic. Add lamb, tomato, and haloumi, then toss to coat evenly. Skewer the 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 doneness. Cover and let rest for 5 minutes before serving.
While the stock comes to a boil in a saucepan over high heat, set it aside once boiling. Add the couscous, cover, and let it sit for 5 minutes until tender. Fluff the couscous with a fork, then mix in the dill, mint, lemon juice, and extra parsley.
Present the lamb with a side of flavorful herbed couscous, tangy tzatziki, and fresh lemon wedges for a delicious meal.

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