Sumac kebabs on couscous tabouli recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sumac kebabs on couscous tabouli Recipe. Enjoy the taste of Lebanese food and learn how to make quick and easy Sumac kebabs on couscous tabouli.

Preparation Time 15 minutes
Cooking Time 10 minutes

Equipment
You will need to soak 12 bamboo skewers in water for 15 minutes for this recipe.

Ingredients (serves 4)

6 chicken thigh fillets, cut into 3cm pieces
2 garlic cloves, crushed
1 tbs sumac
1 tsp ground coriander
2 tbs extra virgin olive oil
1 cup (250ml) chicken stock
1 cup (190g) couscous
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
2 green onions, trimmed, thinly sliced
250g cherry tomatoes, halved
1/4 cup (60ml) lemon juice
Greek yoghurt, to serve
Pita bread, to serve

Method

1. Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.

2. Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.

3. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.

4. Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.

Notes
Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.

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Moroccan-style lamb with pistachio couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-style lamb with pistachio couscous Recipe. Enjoy Moroccan Food and learn how to make quick and easy Moroccan-style lamb with pistachio couscous.

Cooking Time 25 minutes

Ingredients (serves 4)

2 (about 500g) lamb eye of loin (backstrap)
Large pinch of ground cinnamon
Salt & freshly ground black pepper
1 tbs olive oil
250ml (1 cup) water
125ml (1/2 cup) fresh orange juice
20g butter
290g (1 1/2 cups) couscous
150g fresh dates, halved, stones removed, thinly sliced lengthways
150g dried Turkish apricots, halved
75g (1/2 cup) salted pistachio kernels, coarsely chopped
1 bunch fresh coriander, washed, dried, leaves picked
1 tbs finely grated orange rind
Thick natural yoghurt, to serve

Method

1. Sprinkle both sides of the lamb with cinnamon and season with salt and pepper. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

2. Meanwhile, combine the water, orange juice and butter in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

3. Slice the lamb across the grain. Add the dates, apricot, pistachios, coriander and orange rind to the couscous and stir to combine. Divide among serving bowls. Top with lamb and serve with yoghurt, if desired.

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