Moroccan Spiced Lamb Kebabs over Jeweled Couscous

  • SERVES 4
  • COOK 20 mins
  • PREP 20 mins


  • 500g lamb leg meat, cut into cubes
  • 100ml plain Greek yoghurt
  • 5ml paprika
  • 3 garlic cloves, peeled and crushed
  • 5ml olive oil
  • The zest and juice of a lemon
  • 2 sprigs of rosemary, leaves removed and finely chopped
  • 150ml of Serena Couscous
  • 400g tin of Serena Red Kidney beans, drained
  • 400g tin of Serena Chickpeas, drained
  • 15ml fresh pomegranate arils
  • Fresh mint, finely chopped
  • Lemon wedges, for serving


  • Combine the Greek yoghurt with the paprika, crushed garlic, olive oil, lemon juice and zest and the finely chopped rosemary leaves.
  • Add in the lamb cubes and stir to coat.
  • Cover the dish and leave to marinate in the refrigerator overnight. The following day, soak a few wooden kebab sticks in water.
  • Cook the Serena Couscous according to packet instructions and fluff with a fork.
  • Add in the drained Serena Chickpeas and Red Kidney Beans and season to taste.
  • Thread the marinated lamb on to the soaked kebab sticks and grill or fry until done.
  • The lamb should still be very gently pink on the inside.
  • To serve, pile the couscous in a serving dish and arrange the kebabs over the top.
  • Scatter over the pomegranate arils and the chopped mint, finally serve the platter with extra lemon wedges for squeezing over the top.

Serena Products Used in this Recipe

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