Lamb is naturally earthy and a little grassy, and its flavor won’t get buried despite this big pile of fresh herbs ... recipe is from Where Cooking Begins by Carla Lalli Music. Place Halloumi ...

Save this recipe ... haloumi starts falling apart, panfry it separately and serve with the lamb skewers.) With remaining olive oil, brush skewers and grill or pan-fry until browned. Spoon tomato ...

Lamb is readily available year round, of course, but spring lamb season is roughly from February to June. And if you're wondering what the difference is, ...

To make the kofte, put the couscous in a bowl and just cover with boiling water. Cover the bowl with a plate. Put the lamb, dates, herbs ... two slices of halloumi, some tomato salad, a tablespoon ...

4) Uncover couscous and loosen with a fork, then fold in the fresh herbs and capers. 5) Divide between 4 plates, top with the tomato mixture and haloumi and serve with freshly ground black pepper.

Save this recipe for later Add recipes to your saved list and come back to them anytime. Put the lamb in a non-metallic ... Serve the skewers on a bed of couscous with the yoghurt sauce.