Spiced lamb kebabs with pea & herb couscous

• lean lamb↗400g g

  shoulder, cut into 3cm cubes

• ground cumin↗1 tsp tsp
• cayenne pepper↗½ tsp tsp
• sweet smoked paprika↗1 tsp tsp
• olive oil↗1 tbsp tbsp
• cherry tomatoes↗24
• couscous↗140g g
• hot vegetable stock↗400ml ml
• frozen pea↗140g g
• large carrot↗1

  coarsely grated

• small pack coriander

  chopped

• small pack mint↗

  chopped

• juice 1 lemon
• extra virgin olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Soak 6 wooden skewers in water for 30 mins (this prevents them burning when cooking on the griddle or barbecue). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season.

2. 2

   Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.

3. 3

   Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling film and leave to soak, about 5 mins.

4. 4

   Heat a griddle pan. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything together well, season and set aside.

5. 5

   Place the skewers on the hot griddle pan and cook for 5-6 mins, then turn and cook for a further 5-6 mins until the meat and tomatoes are charred and cooked through. Serve the skewers with the couscous.