Lamb Kebab with Vegetable CousCous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Garlic, 1 clove * Spring Onion, 10 gram(s) * Cous Cous, dry, 100 gram(s) * Red Ripe Tomatoes, 1 large whole (3" dia) * Carrots, raw, 1 medium * Cucumber (with peel), 20 gram(s) * Olive Oil, 1 1tsp * Thyme, fresh, 1 tsp * Feta Cheese, 50 grams * *Lemon Juice, 0.5 lemon yields * Lean Lamb Steak, 200 gram(s) * Red Wine Vinegar, 1 tbsp
**First of all cut the Lamb into large chunks and place in a bowl along with the Olive Oil, Red Wine Vinegar, Thyme and Garlic, cover the Lamb in the mixture and leave to soak it up.
**Put your Couscous into a bowl and add water and leave to one side to absorb the water.
**Chop the Feta, Cucumber, Tomato, Spring Onions, Carrots into small chunks.
**Skewer the lamb and place on a hot griddle. Cook them for about 10 minutes each side.
**Just before the lamb finishes cooking add the chopped vegatables to the Couscous and mix.
**Put the Couscous mixture onto a plate and place you Lamb Kebabs on top.
To give the Couscous a bit more flavour it can be made with Chicken stock instead on plain water.
Number of Servings: 2
Recipe submitted by SparkPeople user SKINNYGLAM.
**Put your Couscous into a bowl and add water and leave to one side to absorb the water.
**Chop the Feta, Cucumber, Tomato, Spring Onions, Carrots into small chunks.
**Skewer the lamb and place on a hot griddle. Cook them for about 10 minutes each side.
**Just before the lamb finishes cooking add the chopped vegatables to the Couscous and mix.
**Put the Couscous mixture onto a plate and place you Lamb Kebabs on top.
To give the Couscous a bit more flavour it can be made with Chicken stock instead on plain water.
Number of Servings: 2
Recipe submitted by SparkPeople user SKINNYGLAM.
Nutritional Info Amount Per Serving
- Calories: 804.6
- Total Fat: 12.0 g
- Cholesterol: 22.3 mg
- Sodium: 308.8 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 2.1 g
- Protein: 31.8 g
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