Lamb Skewers with couscous
Takes 20mins serves 4 800g diced lamb leg Zest 2 lemons, cut into strips 2 garlic cloves
2tbsp olive oil 2tsp ground cumin 200g giant couscous 2tbsp olive oil
1⁄4 watermelon, peeled and chopped into small chunks 1⁄2 red onion, finely sliced 250g feta cheese, cubed 1⁄2 cucumber, peeled and chopped Bunch mint, leaves chopped
Juice 1 lemon
Place the diced lamb, lemon zest, garlic, 2tbsp olive oil and cumin in a freezer bag and shake to combine. Leave to marinate for 10 mins. Place the couscous in a pan of boiling water and cook for 8 mins until tender. Drain and mix with the remaining olive oil. Heat the grill to high, season the lamb and divide between four metal skewers. Grill for 5 mins, until the meat is slightly charred on the outside. Mix the watermelon, red onion, feta and cucumber into the couscous, and just before serving, add the mint, lemon juice and season. Serve the lamb skewers with the salad.