Helen RandellCouscous - a perfect accompaniment
March 7th 2011 08:33
Couscous is one of those ingredients we always have in the cupboard, and its perfect for all sorts of things from a simple roast veggie salad, to accompaniments for curry when you forget to put the rice on 15 minutes beforehand. I also love it with simply grilled meats and lemon flavours. This recipe is from the CSIRO cookbook, and it is actually pretty similar in style and flavours to this grilled chicken recipe.
Lamb Skewers with lemon couscous and herbed yoghurt
800g lean lamb, diced
1 tbs olive oil
2 cloves garlic, crushed
2 tbs lemon juice
1 tsp ground coriander
1/2 tsp ground turmeric
Herbed Yoghurt
200g reduce-fat natural yoghurt
1 tbs chopped coriander
1 tbs chopped mint
1 clove garlic, crushed
Lemon Coucous
1 cup couscous
1 cup chicken stock
2 tsp grated lemon zest
2 tbs chopped mixed herbs
1. Combine the lamb and other main ingredients in a bowl and marinate for 30 minutes, or longer if time permits.
2. Combine all herbed yoghurt ingredients in a bowl.
3. Preheat a grill to medium. Thread the lamb onto skewers and cook for 2-3 minutes each side.
4. Meanwhile, place the couscous in a heatproof bowl. Bring the stock to the boil and pour over the couscous, the cover and set aside for 5 minutes. Fluff up the couscous with a fork and stir in the lemon zest and herbs.
5. Serve the lamb skewers with the couscous, herbed yoghurt and salad.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by angelbird72
Cooking with Feeling
Have you noticed anything like that? Do you think it's maybe part of the low-fat trend people seem to be going for with any recipe they come across?
Comment by Helen Randell
Rough Cooking
Angelbird - Now that you mention it, I also used to add a knob of butter at the end of the cooking, these days though, if anything I slosh in a little olive oil. I think you're right - it's the changing diet trend - but if it works for you, then keep it up!