Lamb kebabs with orange and watercress cous cous

Calories: 568 Preparation: 10 mins Cooking: 10-15 mins Serves: 4


  • 675g (1½)lb lamb neck fillet, trimmed

  • 2 tbsp harissa paste (see cook's tip)

  • 1 each red, green and yellow pepper, cored and deseeded

  • 1 tbsp olive oil

  • 225g (8oz) couscous

  • Zest and juice 1 orange

  • 1 (85g) bag watercress, roughly chopped

To serve:

  • Watercress and wedges of orange


Thickly slice the lamb and place in a bowl with the harissa paste and 1 tsp of the olive oil, toss well until the lamb is coated. Cover and leave to marinate in the fridge for 2-3 hours. Soak 6 bamboo skewers in water for at least 30 minutes.

Place the couscous in a large bowl, add the orange zest and juice, oil and 450ml (¾)pt of boiling water from the kettle. Season, then stir in the watercress. Cover the bowl with a plate and leave to soak for 15 minutes until the liquid has been absorbed. Fluff up the grains with a fork.

Cut the pepper into wedges and toss in the remaining oil. Thread the pepper and marinated lamb onto the soaked skewers. Cook the kebabs over hot barbecue coals or under a hot grill for 10-15minutes, turning occasionally until chargrilled on the outside, but still slightly pink on the inside. Serve the kebabs with the couscous and wedges of orange if liked.

Fat: 31g Saturated Fat: 12.7g Carbohydrate: 36g Protein: 38.1g Fibre: 2.3g Salt: 0.43g

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