Lamb kibbeh kebabs with pistachio and apricot couscous

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Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
You will need to soak 8 bamboo skewers in cold water for 15 minutes for this recipe.

1/2 cup (90g) burghul
500g lamb mince
1 brown onion, coarsely grated
1/2 cup finely chopped flat-leaf parsley
1 egg, lightly whisked
1 tbs olive oil
1 tsp ground cumin
1 tsp ground cinnamon
11/2 cups (375ml) chicken stock
11/2 cups (290g) couscous
1 cup (165g) finely chopped dried apricots
1/2 cup (75g) pistachio kernels
1/2 red onion, finely chopped
1/2 cup coriander leaves
Lemon wedges and natural yoghurt, to serve

1. Place the burghul in a medium bowl and cover with cold water. Set aside for 10 minutes to soak. Strain though a fine sieve then use your hands to squeeze out any excess water. Place in a large bowl. Add the lamb, onion, parsley and egg and season with salt and pepper.
2. Roll the beef mixture into 12 portions. Shape each portion onto the skewers. Heat 2 tsp of the oil in a large frying pan over medium-high heat. Add the kebabs and cook, turning occasionally, for 8 minutes or until kebabs are brown all over and just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
3. Meanwhile, heat the remaining oil in a medium saucepan over medium heat. Add cumin and cinnamon and cook for 30 seconds or until aromatic. Add chicken stock; bring to the boil. Remove from heat and add couscous and apricots. Cover with foil and set aside for 5 minutes. Use a fork to fluff and separate grains. Add pistachios, red onion and coriander and toss to combine. Season with salt and pepper.
4. Spoon the couscous among serving plates. Top with the kebabs and serve immediately with lemon wedges and yoghurt, if desired.