Virtual Medical Centre

Lamb Skewers with Vegetable Couscous and Yoghurt Drizzle

• Ingredients
• Method
• Nutritional content

Ingredients

Serves 4 (426 g per serve)

• 1 cup Australian reduced fat natural yoghurt
• 1/4 cup fresh herbs (chives, parsley, basil, coriander), chopped
• 1/2 clove garlic, crushed
• 400 g lean lamb sirloin/backstrap steak, cut into 2.5 cm cubes
• 12 bamboo skewers, soaked in water and drained
• Olive oil spray

Vegetable couscous

• 1/2 teaspoon olive oil
• 300 g pumpkin, peeled and finely chopped
• 2 small red onions, finely chopped
• 1 small red capsicum, finely chopped
• 1 cup couscous
• 375 mL boiling reduced salt vegetable stock
• 1 cup coriander leaves (or parsley), roughly chopped  

Method

1. Combine yoghurt, herbs and garlic.
2. Thread lamb cubes onto bamboo skewers and coat in half the herbed yoghurt. Refrigerate until required.
3. Heat oil in a non-stick saucepan, add chopped vegetables and cook until softened. Add couscous and stock. Turn off heat, cover and stand for 5 minutes or until all liquid has been absorbed. Lightly fluff with a fork and stir in coriander. Cook lamb on a light oiled, preheated BBQ or grill plate until done to your liking. Remove, cover and allow to rest for 3–5 minutes.
4. For serving, divide couscous between serving plates and top with lamb skewers and a dollop of reserved herbed yoghurt.

Nutritional content

Nutritional analysis per serve:

More recipes 

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.

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Article Dates:

Created: 24/4/2008

Modified: 4/2/2010