Succulent lamb pieces coated in Arabian spices and served over a bed of couscous spiked
with sweet dried apricots, apple and raisins and garnished with fresh mint.
500g diced lamb
2 cloves garlic, crushed
2 tbsp Spice Fusion Arabian Biz’har
1 tbsp olive oil
½ tsp sugar
½ cup chopped mint
Salt and freshly-ground black pepper
2 cups couscous
2 cups boiling water
Finely chopped dried apricots, apple and raisins
1 tsp Spice Fusion Arabian Biz’har
chopped mint to garnish
Mix together Arabian Biz’har, olive oil, garlic, sugar, mint and salt and pepper.
Add lamb pieces and marinate for at least 30 minutes.
Thread meat onto pre-soaked bamboo skewers and grill or barbecue until cooked through, turning once.
Add dried fruit to boiling water and leave for one minute, add couscous and stir until combined.
Leave for a few minutes and then fluff up with a fork. Garnish with mint.