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Moroccan lamb skewers with coriander cous cous

Serves: 4 people
Prep time:



  • 1 tbsp Moroccan spice seasoning
  • 800g lean lamb, diced
  • 2 tbs oil
  • 500ml (2 cups) Campbell’s Real Stock – Beef No Added Salt
  • 1 orange, zest and juice of
  • 2 cups couscous
  • 2 tbs fresh coriander leaves, chopped
  • 1 Lebanese cucumber, finely diced
  • 8 sprigs fresh mint leaves, chopped
  • 200g natural Greek style yoghurt


  1. Combine Moroccan spice and lamb until evenly coated and let stand for 5 minutes.
  2. Thread the lamb onto 8 bamboo skewers. Heat the oil on a barbeque hot plate, grill or fry pan and cook the skewers for 2-3 minutes each side or until cooked to your liking. 
  3. While the lamb is cooking, bring the Campbell's Real Stock to the boil and add the orange zest and juice. Pour the boiling stock over the couscous and cover with a lid and let stand for 5 minutes, Remove the lid and mix in the coriander. Replace the lid to keep warm.
  4. In a small bowl, add the cucumber and mint to the yoghurt and mix well
  5. To serve place the couscous on the plate topped with 2 lamb skewers, and drizzle with yoghurt dressing.