Lamb Kebabs With Herb Couscous - cooking recipe

Ingredients

1 lb lamb loin, trimmed, cubed
1/3 cup red wine
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp chili sauce
1 clove garlic, minced
2 cups cherry tomatoes
1 None red onion, peeled, cut into wedges
None None Herbed Couscous
1/2 cup beef stock
7 oz couscous
10.5 oz canned chickpeas, drained, rinsed
2 tbsp fresh parsley, chopped

Preparation

In a large bowl, combine lamb, wine, mustard, lemon juice, thyme, chili sauce and garlic. Season to taste. Cover and let marinate for 30 mins.
Thread lamb, tomatoes and onion onto soaked wooden skewers. Preheat grill. Grill kebabs, turning, for 10-12 mins, or until cooked to your liking.
For the herbed couscous, bring stock and 1/2 cup water to a boil. Pour over couscous, cover and let stand for 5 mins. Fluff with a fork. Add chickpeas and parsley. Season to taste. Serve with kebabs.