Lamb kebabs with herb couscous

20 mins prepartation | 12 mins cooking | Serves 4

Ingredients

• 400g lamb backstrap, trimmed, cubed
• 1/3 cup red wine
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon chilli sauce
• 1 clove garlic, crushed
• 250g punnet grape tomatoes
• 1 red onion, cut into wedges
• 8 bamboo skewers, soaked
• 1 cup couscous
• 1 cup just-boiled water
• 300g chickpeas, drained, rinsed
• ¼ cup chopped parsley

Method

1. In a bowl, combine lamb backstrap, red wine, Dijon mustard, lemon juice, dried thyme, chilli sauce and garlic. Season to taste and marinate for 30 minutes.
2. Preheat chargrill or barbecue on high. Thread lamb, grape tomatoes, and onion wedges alternately onto bamboo skewers. Chargrill 10 to 12 minutes, turning, until cooked to taste.
3. Place couscous in a bowl. Add just-boiled water. Set aside for 5 minutes, then fluff up with a fork. Add chickpeas and parsley. Season to taste, and serve with kebabs.

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