Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 600 grams of cubed lamb shoulder with 3 tablespoons of harissa paste, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, ensuring the lamb is fully coated.

2. 2

   Thread the marinated lamb pieces alternately with cubes of 1 medium red onion and 2 medium bell peppers onto metal skewers, creating evenly spaced combinations.

3. 3

   In a heatproof bowl, combine 1.5 cups of couscous with 1.5 cups of hot water or vegetable broth, cover tightly with a lid or plastic wrap, and let it sit for 5 minutes until the liquid is absorbed and the couscous is fluffy.

4. 4

   Preheat your grill to medium-high heat, then grill the lamb skewers for 10-14 minutes, turning them occasionally to ensure even cooking and a slight char on all sides, reaching an internal temperature of 145°F (63°C) for medium-rare.

5. 5

   Fluff the prepared couscous with a fork, then stir in 0.25 cup of fresh chopped mint, 0.5 cup of diced cucumber, 0.5 cup of halved cherry tomatoes, and 1 tablespoon of extra virgin olive oil, mixing gently to combine all ingredients.

6. 6

   Serve the grilled harissa lamb skewers immediately alongside the vibrant mint-lemon couscous for a complete Mediterranean meal.