Lamb Kebabs With Herb Couscous

• 1 lb lamb loin, trimmed, cubed
• 1/3 cup red wine
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp chili sauce
• 1 clove garlic, minced
• 2 cups cherry tomatoes
• 1 None red onion, peeled, cut into wedges
• None None Herbed Couscous
• 1/2 cup beef stock
• 7 oz couscous
• 10.5 oz canned chickpeas, drained, rinsed
• 2 tbsp fresh parsley, chopped

1. In a large bowl, combine lamb, wine, mustard, lemon juice, thyme, chili sauce and garlic. Season to taste. Cover and let marinate for 30 mins.
2. Thread lamb, tomatoes and onion onto soaked wooden skewers. Preheat grill. Grill kebabs, turning, for 10-12 mins, or until cooked to your liking.
3. For the herbed couscous, bring stock and 1/2 cup water to a boil. Pour over couscous, cover and let stand for 5 mins. Fluff with a fork. Add chickpeas and parsley. Season to taste. Serve with kebabs.

lamb loin, red wine, mustard, lemon juice, thyme, chili sauce, clove garlic, cherry tomatoes, red onion, couscous, beef stock, couscous, chickpeas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/23740 (may not work)