Ingredients

• 1 large rosemary sprig
• 55g/2oz lamb
• cut into cubes
• 4 dried apricots
• 1 courgette
• cut into cubes
• 2-3 tbsp olive oil
• plus extra for drizzling
• 200ml/7fl oz lamb stock
• 100g/3½oz couscous
• 1 small red onion
• finely chopped
• 1 sprig fresh parsley
• chopped
• 20g/¾ oz golden raisins
• salt and freshly ground black pepper

Directions

• Remove the rosemary leaves from their stem
• leaving one inch at the top. Chop the rosemary leaves and mix through the lamb. Add the apricots
• courgettes and olive oil. Cover the mixture and leave to marinate in the fridge for at least 30 minutes.
• Place the lamb stock into a pan and bring to the boil. Pour the stock over the couscous. Cover with cling film and leave for five minutes. Add the red onion
• parsley and raisins to the couscous. Mix thoroughly and season with salt and freshly ground black pepper.
• Skewer the lamb onto the rosemary stalk
• alternating with cubes of courgette and apricots. Place the lamb onto a medium hot griddle pan. Griddle the lamb
• turning occasionally until it is browned on all sides and cooked through.
• To serve
• place the couscous mix onto a serving plate. Place the kebab skewer over the couscous. To finish
• drizzle with olive oil.