Low Protein “Lamb” Kebabs & Roast Vegetable Cous Cous Recipe

Ingredients

For the kebabs:

• 3 packets of Promin low protein burger mix – lamb and mint flavour
• 300mls water
• 2 tsp Moroccan seasoning

For the couscous:

• 125g Promin low protein couscous
• 1 litre of vegetable stock
• 1 aubergine sliced
• 1 red onion diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 2 tsp Moroccan seasoning
• 1 tsp garlic purée
• 2 tblsp oil
• 1 bunch of flat leaf parsley
• 1 bunch of fresh mint
• Salt and pepper to taste

Metax Low Protein Yogumaxx – For 1 serving, take a small bowl and mix 17 g of YoguMaxx with a whisk into 100ml of water. Chill for approximately 30 minutes. Once set mix in some roughly chopped mint to serve as a side with this dish

How To Make Low Protein Chicken Nuggets Recipe

1. Pour 125g couscous into 1 litre of boiling water and simmer for 5 minutes until soft, then drain with boiling water
2. Fry off all of the vegetables in the oil, until they become slightly charred and crisp
3. Continue to stir the couscous into the vegetables on a low heat and add the garlic purée and Moroccan seasoning. If the mixture starts to stick to the pan, add a spoon of water to the pan.
4. Using a mixing bowl make a paste using 300ml water and 3 packets of minted lamb burger mix, add the Moroccan seasoning to the dry mix before mixing with water.
5. Leave to set, and then gently roll on to an oiled surface your desired shape. Fry the kebabs off so that they are cooked throughout and nicely coloured.
6. Layer the couscous in the bottom of a bowl and garnish with the flat parsley. Place the kebabs on top and serve with minted yogurt.