Lamb Kebabs With Roast Vegetable Couscous - cooking recipe

Ingredients

1 1/2 lbs boneless leg of lamb, cut into 1-inch cubes
2 cloves garlic, crushed
1 tbsp finely chopped mint
1/2 None lemon, juiced
1/4 tsp ground cumin
1/4 tsp paprika
4 tbsp oil
1 None each red, orange and yellow pepper, seeded and cut into chunks
2 None zucchini, thickly sliced
1 1/2 cups couscous
2 tbsp butter
None None Sprigs of mint, to garnish

Preparation

Place lamb, garlic, mint, lemon juice, cumin, paprika and 2 tbsp oil in a large bowl; toss to coat. Cover and refrigerate 2 hours to marinate.
Preheat the oven to 200\u00b0F. Place the vegetables in a roasting pan. Drizzle with the remaining 2 tbsp oil. Roast for 40 mins or until slightly charred.
Preheat the broiler on high heat or preheat grill to medium-high. Thread lamb onto skewers. Cook for 12-15 mins, turning occasionally, until lamb is cooked through.
Bring 1 3/4 cups water and a pinch salt to a boil in a medium saucepan. Stir in couscous. Remove from heat. Cover and let stand for 5 mins. Stir in butter. Spoon into a serving bowl. Stir in roasted vegetables. Serve lamb kebabs with couscous. Garnish with mint.