Jazz up lamb with Moroccan spices for an unique after-work dinner – it’s low-fat too
Ingredients: 2 tbsp harissa paste,400 g lamb steak, trimmed of any fat and sliced into pieces,2 red peppers, sliced into large chunks,2 red onions, each cut into 8 wedges through the root so the wedges don’t break down,250 g couscous, flavoured or plain, PLUS 1 tablespoon olive oil
Directions: Heat the grill. In a big bowl, blend the harissa with the oil, then suggestion in the lamb, peppers and onions. Include some salt and pepper and toss whatever together to coat well., Thread the lamb, peppers and onions equally onto 8 skewers and put on a baking tray. Scrape over any remaining marinade., Grill for 8-10 minutes, turning often and basting with any of the juices that run. On the other hand, prepare the couscous following pack directions. Divide the couscous between 4 plates, top with a number of skewers each and drizzle over any pan juices.