Lamb Kebabs with Orange and Watercress Couscous

1. 1

   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.

2. 2

   Cover and leave to marinate in the fridge for 2-3 hours.

3. 3

   Soak 6 bamboo skewers in water for at least 30 mins.

4. 4

   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.

5. 5

   Season, then stir in the watercress.

6. 6

   Cover the bowl with a plate and leave to soak for 15mins until the liquid has been absorbed.

7. 7

   Fluff up the grains with a fork.

8. 8

   3 Cut the pepper into wedges and toss in the remaining oil.

9. 9

   Thread the pepper and marinated lamb onto the soaked skewers.

10. 10

    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.

11. 11

    Serve the kebabs with the couscous and wedges of orange if liked.

* Per serving · 4 servings · Values may vary.

No additional tips available.