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Lamb brochettes with apricot & pine nut couscous
- 750g boneless lamb , leg or lean shoulder, cut into cubes
- 1 tbsp harissa (Moroccan spice paste)
- 6 tbsp olive oil
- 8 apricots
- 200g couscous
- 4 spring onions , finely chopped
- 25g toasted pine nuts
- 300ml boiling vegetable stock
- 4 tbsp chopped mint
- juice 2 lemons
- 150ml pot Greek yogurt
Directions:View on BBC Good Food
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