Brochettes d'agneau grillées, couscous aux tomates et tomates Hommos aux tomates


  • 80g of cooked Panzani Couscous
  • 20g of Panzani Napoletana sauce
  • 2 round slices of fresh tomatoes
  • Olive Oil
  • Orange Blossom water
  • Salt
  • Pepper
  • 80g of hommos
  • 200g Mélasse de grenade

Preparations steps

  • 1. In a pot, boil water, then add drizzle olive oil, orange blossom water, salt, pepper, and bay leaves
  • 2. Once the water boils, transfer to a bowl, rub the couscous with olive oil and add it to water. Cover the bowl with cling film and keep for 8 minutes until the couscous is cooked (for each cup of dry couscous, use 2 cups of water)
  • 3. Drain the Couscous
  • 4. Mix the Couscous with Panzani Napoletana sauce
  • 5. Mix Hommos with 1 teaspoon of Panzani Napoletana sauce
  • 6. Meanwhile, grill the lamb skewers on a BBQ or on a griddle pan and half piece of onion for garnish
  • 7. On the serving plate, place the 2 lamb skewers
  • 8. Add on 2 tomato round slices and tomato Couscous and garnish with fresh thyme
  • 9. Add a half piece of grilled onion
  • 10. Place in a small ramekin tomato Hommos and garnish with parsley leaf
  • 11. Drizzle pomegranate molasses on one side of the plate

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