Lamb Skewers With Zucchini And Israeli Couscous Salad - cooking recipe

Ingredients

1/2 cup pomegranate molasses
1/4 cup brown sugar
4 tbsp red wine vinegar
4 tbsp olive oil
2 cloves garlic, minced
1 tsp dried mint leaves
2 lb lamb leg steaks, cut into 1 inch chunks
7 oz Israeli couscous
2 None zucchini (around 8 oz), sliced
1/3 cup sliced almonds, toasted
1/4 cup fresh mint leaves
1 None red onion (around 3.5 oz), thinly sliced

Preparation

Combine pomegranate molasses, brown sugar, 2 tbsp vinegar, 1 tbsp oil, garlic, dried mint and 1/4 cup water in a large bowl. Season to taste. Add lamb and toss to coat. Cover and chill for 1 hour, or overnight.
To make the salad, bring couscous and 2 cups water to a boil. Reduce heat to low and cook, covered, for 20 mins, or until tender. Drain.
Meanwhile, toss zucchini in 1 tbsp oil. Heat a grill pan over medium heat. Cook zucchini for 2 mins per side, or until browned. Transfer to a large bowl along with couscous, almonds, fresh mint, onion and remaining oil and vinegar. Toss gently to combine. Season to taste.
Preheat grill. Thread lamb onto 8 skewers, reserving marinade. Season lamb then grill over medium heat for 6 mins for medium, brushing with marinade every 2 mins, or until browned all over and cooked to your liking.
Meanwhile, place reserved marinade in a small saucepan and bring to a boil. Simmer, uncovered, for 5 mins, or until reduced slightly.
Spoon marinade over lamb. Serve skewers with salad.