HERBED LAMB KABOBS, TOASTED COUSCOUS & VEGETABLES

MARINADE 6 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 red or yellow bell pepper, quartered, cored, and seeded 225g baby zucchini, trimmed and halved lengthwise 450g asparagus 1 boneless leg of lamb, about 1/2kg, trimmed of excess fat, cut into 4cm cubes Salt COUSCOUS 1 tablespoon extra virgin olive oil 1/2 teaspoon minced garlic 1 cup couscous 1/2 teaspoon salt 1/4 cup toasted pine nuts METHOD In a small bowl whisk the marinade ingredients. Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with plastic wrap and refrigerate until ready to grill. Place the lamb cubes in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally. In a medium saucepan over low heat, warm the oil and cook the garlic until it sizzles. Stir in the couscous. Cook, stirring over low heat, until the couscous begins to turn golden, about 5 minutes. Add 1-3/4 cups of water and the salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, for 10 minutes or until all the liquid is absorbed. Sprinkle with the pine nuts. Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Grill the skewers and the vegetables over direct medium heat (180°C to 230°C), with the lid closed as much as possible, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once. Serve the kabobs warm with the couscous and vegetables.

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