Lamb Kebabs With Herb Couscous - cooking recipe

Ingredients

1/4 cup red wine
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tsp thyme leaves
1 clove garlic, crushed
12 oz lamb fillet, trimmed and cubed
2 None zucchini, cut into chunks
1 None red pepper, seeded and cubed
1 None red onion, cut into wedges
8 None bamboo skewers, soaked
None None Tzatziki, lemon wedges, to serve
None None FOR THE HERBED COUSCOUS
1/2 cup beef stock
1 cup couscous
2 tbsp chopped parsley

Preparation

Combine wine, Dijon mustard, lemon juice, thyme and garlic in a medium bowl. Add lamb; turn to coat. Marinate 30 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Thread lamb, zucchini, pepper and onion alternately onto skewers. Season to taste. Grill 10-12 mins, turning on all sides and brushing with marinade mixture, until cooked to desired doneness.
Meanwhile, for the herb couscous; bring stock and 1/2 cup water to a boil in a medium saucepan. Pour stock mixture over couscous in a bowl. Let stand 5 mins. Fluff with a fork. Add parsley. Season to taste.
Serve kebabs on couscous, with tzatziki and lemon wedges.