Moroccan Lamb Kebabs

• 3 tablespoons olive oil
• 2 3/4 tablespoons lemon juice
• 2 garlic cloves
• 1/2 tablespoon of fresh mint
• 1 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon coriander leaves
• 1/4 teaspoon ground cumin
• 300 g lamb fillets
• 10 dried apricot halves
• 1 small red onion
• 1/2 cup couscous
• 1/2 cup vegetable stock
• 1/2 tablespoon olive oil

1. Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
2. Add lamb cubes to remaining marinade in medium bowl; toss to coat.
3. Marinate 2 hours at room temperature or cover and refrigerate overnight.
4. Remove lamb from marinade.
5. Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
6. Brush all skewers with some of reserved marinade.
7. Sprinkle skewers with salt and pepper.
8. Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
9. Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
10. Serve with lamb kebabs.

olive oil, lemon juice, garlic, mint, salt, lemon zest, ground black pepper, coriander leaves, ground cumin, lamb fillets, apricot halves, red onion, couscous, vegetable stock, olive oil

Taken from www.food.com/recipe/moroccan-lamb-kebabs-247760 (may not work)