Heat the grill. In a large bowl, mix
the harissa with the oil, then tip in the
lamb, peppers and onions. Add some
salt and pepper and toss everything
together to coat well.
Thread the lamb, peppers and
onions evenly onto 8 skewers and
place on a baking tray. Scrape over
any leftover marinade.
Grill for 8-10 mins, turning frequently
and basting with any of the juices that
run off. Meanwhile, prepare the
couscous following pack instructions.
Divide the couscous between 4 plates,
top with a couple of skewers each and
drizzle over any pan juices.