Moroccan-spiced lamb brochettes with couscous salad
- Preheat brbecue to medium-high.
- Mix ground lamb with breadcrumbs, egg, garlic, parsley, cumin, coriander, cinnamon, and salt. Divide into 8 equal parts and shape each one into a long thin sausage shape. Pierce skewer lengthwise through centre of each "sausage." Grill on barbecue, turning occasionally, for 10 to 12 minutes or until browned and cooked through, and the internal temperature reaches 70°C (158°F).
- Meanwhile, toss couscous with apricots, pistachios, parsley, lemon juice, olive oil, salt, cumin, and coriander. Serve couscous salad with lamb brochettes.