Lamb Kebabs with Orange and Watercress Couscous

by wendyakerspr

Prep time: 0:10 Overall time: 0:25

Servings: 4 servings

INGREDIENTS

675g/ 1 1/2lb lamb neck fillet, trimmed
2 tbsp harissa paste (see cooks tip)
1 each red, green and yellow pepper, cored and deseeded
1 tbsp olive oil
225g/8oz couscous
zest and juice 1 orange
1 tbsp olive oil
1 (85g) bag watercress, roughly chopped
To serve: watercress and wedges of orange

INSTRUCTIONS

1 Thickly slice the lamb and place in a bowl with the harissa paste and 1 tsp of the olive oil, toss well until the lamb is coated. Cover and leave to marinate in the fridge for 2-3 hours. Soak 6 bamboo skewers in water for at least 30 mins.

2 Place the couscous in a large bowl, add the orange zest and juice, oil and 450ml/3/4pt of boiling water from the kettle. Season, then stir in the watercress. Cover the bowl with a plate and leave to soak for 15mins until the liquid has been absorbed. Fluff up the grains with a fork.

3 Cut the pepper into wedges and toss in the remaining oil. Thread the pepper and marinated lamb onto the soaked skewers. Cook the kebabs over hot barbecue coals or under a hot grill for 10-15mins, turning occasionally until chargrilled on the outside, but still slightly pink on the inside. Serve the kebabs with the couscous and wedges of orange if liked.

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Tagged: lamb, lambskewers, maincourses add tags

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