Grilled Shish Skewers with Israeli Couscous, fennel and pickled lemon Salad Recipe

Great on either the grill or the barbecue, Israeli couscous or 'Fregola' makes a delicious alternative to couscous or rice

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) (150g) - skinless : 3 whole
  • Lamb neck fillet 200g : 3 whole
  • Fennel seed(s) : 3 Tsp
  • Smoked paprika : 2 Tsp
  • Cumin seed(s) : 3 Tsp
  • Ras el hanout : 3 Tsp
  • Olive oil : 50 ml
  • Garlic clove(s) : 6 whole
  • For the garnish(es)
  • Freshly ground black pepper : 5 g
  • Dried red chilli(s) : 2 Tsp
  • Giant cous cous : 300 g
  • Water : 1000 ml
  • Fine salt : 5 g
  • Flaked almonds : 50 g
  • Red pepper(s) : 1 whole
  • Fresh mint : 0.5 bunch
  • Fresh coriander : 0.5 bunch
  • Lemon(s) : 2 whole
  • Olive oil : 120 ml
  • Garlic clove(s) : 2 whole
  • Pickled lemon(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Fennel : 1 whole
  • To serve
  • Lemon(s) : 1 whole



    Cut the chicken breasts into thin angled slices. Dice the lamb (if necessary)into 1 1/2 inch dice, removing the excess fat. Remove the skin from the garlic and grind along with the whole spices.
    add the ground spices and a little olive oil to make a sloppy puree.

    Mix the meats separately with the spice paste . Place in a bowl and allow to marinate in the fridge for 60 minutes.
    Skewer onto long skewers

    To cook the meats: Heat the griddle until very hot and cook the meats until cooked through.


    Preheat the oven to 180'C

    Place the flaked almonds on a baking sheet and cook in the oven for 7 minutes until golden brown.

    Place the couscous in a pan of salted boiling water and cook until tender (10 minutes). When tender drain and then drizzle with olive oil.

    Chop the red peppers into small dice, roughly chop the coriander, parsley and mint leaves.
    Shave the fennel with a mandolin and lightly salt to soften.

    Finely slice the garlic cloves. Zest and juice the lemons, keep separate.
    Remove the heart from the pickled lemon and finely dice the skin.

    Add the fennel to the couscous

    Toast the garlic in 100ml of olive oil until golden, add the lemon zest, when fragrant add the juice and the pickled lemon, cook for a minute then pour over the couscous

    Chop the red peppers into small dice, roughly chop the coriander, parsley and mint leaves and
    add to the cous cous along with the fresh herbs, season with salt and pepper.

    Check the seasoning and adjust if necessary. Finally add the flaked almonds

    To serve: Place a pile of the couscous in the middle of a platter and place the meats on top to allow the juices run through
    Squeeze the remaining lemon juice over the meats

Chef's tip

«A perfect fresh accompaniment to barbecues or Middle eastern food at any time of year, also great with vegetable or halloumi kebabs! Try sweetening up the salad in summer with pomegranate seeds»

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