Lamb Kebab Vegetable Couscous

Ingredients

• 170 g lean lamb kebab
• 200 g cooked couscous and vegetables
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Cut the 170 g lean lamb into 3 cm cubes and season with baharat, garlic, lemon and salt.
2. Pour boiling stock over about 60 g dry couscous, cover for 5 minutes and fluff. Stir in steamed diced carrot, courgette and peas — 200 g.
3. Thread onto skewers and grill over high heat for 8–10 minutes, turning, to medium (63 °C) or longer to taste. Rest for 3 minutes.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked couscous and vegetables first, the Lamb Kebab on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.