Lamb Kebabs with Orange and Watercress Couscous
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Time
prep 0:10
total 0:25
Ingredients
| 1-1/2 lb. | 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 | | 7-7/8 oz. | couscous | | 1 | orange | | 1 tbsp. | olive oil | | 1 pkg. (3 oz.) | watercress, roughly chopped |
To serve
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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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