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Ingredients
- 4 lemon and herb spiced lamb sosaties (kebabs) you can order it from our market box section on the kookbox website www.kookbox.co.za
- 180g pearl couscous
- a tub of hummus from the local supermarket
- a tub of beetroot hummus from the local supermarket
- 150g mozzarella
- 100g cucumber
- 2 medium tomatoes
- 150g cherry tomatoes
- 30g Italian parsley
- 1 lemon
- 50ml olive oil
- salt and pepper
Method
- Dice the cucumber and halve the cherry tomatoes.
- Remove the parsley leaves from the stalks and chop the leaves finely. Keep the stalks.
- Cut the lemon into wedges.
- Cut the mozzarella into slices and halve. Set it aside.
- Combine the cucumber, cherry tomatoes, and most of the chopped parsley with a squeeze of lemon juice and about 10ml of the olive oil. Set aside.
- Heat a pan to medium heat with 10ml oil and add the couscous when the pan is warm.
- Fry the couscous, stirring constantly, for a minute and then transfer the couscous to a deep bowl.
- Cover the couscous with boiling water to about a centimetre above the level of the couscous and add a slice of lemon and 10ml olive oil.
- Give it a quick stir and cover the bowl with clingfilm or an upturned plate. Set it aside.
- Return the pan to medium-high heat with the remaining olive oil.
- Place the kebabs and parsley stalks in the pan and fry for 4-6 minutes, turning the kebabs regularly to brown all the sides.
- Add the tomato slices to the pan and fry the tomatoes and the kebabs for another minute to brown and soften the tomatoes.
- Remove the lemon slice from the couscous, add the cooked tomato, mozzarella, the remaining parsley, and a squeeze of lemon to the couscous and stir lightly to combine the ingredients.
- Serve the lamb kebabs on a bed of couscous, a dollop of each of the hummus and the cucumber sambal.
