Grilled Lamb skewers with Vegetable Couscous

400g lean lamb cut into 10 cubes
1 tsp olive oil
2 tsp red wine vinegar
2 tsp fresh thyme leaves or 1 tsp dried
1 crushed garlic clove
100 g couscous
120ml hot chicken stock
1 lemon
1 ripe tomato, finely chopped
4cm piece cucumber, finely diced
1 small carrot, finely diced
2 spring onions, chopped
50g feta, crumbled
large handful of fresh mint leaves, chopped

1. Preheat the grill to medium. Place the lamb cubes in a bowl, add the oil, vinegar, thyme and garlic and toss until evenly coated. Set aside to marinate for 5 minutes or so.

2. Meanwhile, place the couscous in a large heatproof bowl and pour over the hot stock and the juice of half the lemon. Cut the remaining lemon half into two wedges.

3. Thread the lamb onto 2 metal skewers. Grill for 8 – 10 minutes turning a couple of times until nicely browned but still a little pink in the centre.

4. Once the couscous has absorbed the liquid, break it up with a fork then stir through the tomato, cucumber, carrot, spring onions, feta and mint.

5. Pile the couscous on to two plates and serve each with a lamb skewer and lemon wedge for squeezing over.



Number of Servings: 2

Recipe submitted by SparkPeople user HILLRUNNER.