Amazing grains

After something different to have on the side? Try the Ainsley Harriott range of cous cous — each variety is easy to prepare and super tasty

Cous Cous

For a fuss-free accompaniment to meat, fish, vegetables and salads — or for a delicious snack — look no further than the Ainsley Harriott range of cous cous. Each sachet is tasty, low-fat, and a convenient alternative to rice, quinoa or other grains. Simply add boiling water, leave for three minutes, fluff it up with a fork, then tuck in! The range includes a fantastic variety of flavours, so whatever you're cooking, there's bound to be a perfect match to transform it into something special.

Smoked spiced lamb kebabs with
sundried tomato & garlic cous cous

Serves 2
Hands-on time 25 minutes
Total time 40 minutes

1 garlic clove
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
400g boneless lamb, cut into 2.5cm cubes
1 small red onion
1 small red pepper
1 lemon
1 x 100g sachet Ainsley Harriott Sundried Tomato & Garlic Cous Cous

1 Crush the garlic into a large bowl and stir in the olive oil and the spices. Add the lamb and mix until evenly combined. Set aside for 15 minutes to marinate, or preferably leave for up to 24 hours, covered with clingfilm, in the fridge.

2 Peel the red onion, de-seed the pepper and cut both into 2.5cm chunks. Thread the marinated lamb onto metal skewers, alternating with onion wedges and pieces of the red pepper.

3 Heat a griddle pan until medium-hot (or use the barbecue) and cook the kebabs for about 5 minutes on each side until just tender and lightly charred. Cut the lemon into 6 wedges and cook it alongside the lamb until well charred.

4 When the lamb has nearly finished cooking, make up the Ainsley Harriott Sundried Tomato & Garlic Cous Cous according to the directions on the sachet.

5 Divide the Cous Cous between 2 plates and arrange the lamb kebabs on top. Garnish with the griddled lemon wedges.

Top tip If you want to use wooden skewers just remember to soak them first. Alternatively, you can remove the lower leaves from sturdy long sprigs of fresh rosemary, leaving the tips intact, and use them as skewers instead.

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Ainsley Harriott Range