Great for BBQs or when you're short on time and looking for a quick dinner
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10g curry paste, (I used Pataks Tikka Massala paste)
pinch each of ground corriander and ground cumin
25g dried dates
For the Cous cous
40g dry cous cous
80g courgette, diced
80g red pepper, diced
80g mushrooms, diced
25g red onion, diced
cucumber raita to serve
Heat the oven to 180C. Place vegetables in a roasting pan and place in the oven until soft, approx 15-20 minutes.
Meanwhile, place the lamb, curry paste and spices in a food processor and blitz until minced and well blended. With your hands roll the mince into 2 sausage shapes and place in fridge for 10 minutes to chill.
Remove the kebabs from the fridge and grill on a medium heat (approx 180C) with the dates for 3-4 minutes on either side.
Meanwhile pour 50ml water over the couscous and stir. After 10 minutes mix in the roast vegetables. Serve with a dollop of cucumber raita and ENJOY!