- 2 tbsp harissa paste
- 400g lamb steak, trimmed of any fat and chopped into chunks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 red peppers, chopped into large chunks
- 2 red onions, each cut into 8 wedges through the root so the wedges don't fall apart
- 250g couscous, flavoured or plain
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- PLUS 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.