Spiced Moroccan Kebabs

1. 1

   Preheat the oven to 425.

2. 2

   In a large saucepan of salted boiling water, cook the couscous until al dente, about 8 minutes.

3. 3

   Drain, then transfer to a large bowl.

4. 4

   Add the lemon juice, paprika, 1/4 cup each of the olive oil and onion and 2 tablespoons each of the chopped parsley and cilantro.

5. 5

   Season with salt and pepper and toss to coat.

6. 6

   Transfer to a serving platter, cover and keep warm.

7. 7

   Meanwhile, in another large bowl, combine the meat, garlic and ras el hanout with the 1 1/2 teaspoons of salt and the remaining onion, parsley and cilantro.

8. 8

   Season with pepper and gently mix until well combined.

9. 9

   Form the meat into 12 ovals about 3 inches long.

10. 10

    In a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil.

11. 11

    Add the kebabs and cook over moderately high heat, turning, until browned all over, 3 to 4 minutes.

12. 12

    Transfer to the oven and bake for about 8 minutes, until cooked through.

13. 13

    Arrange the kebabs on top of the couscous and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.