Lamb Skewers With Zucchini And Israeli Couscous Salad

• 1/2 cup pomegranate molasses
• 1/4 cup brown sugar
• 4 tbsp red wine vinegar
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried mint leaves
• 2 lb lamb leg steaks, cut into 1 inch chunks
• 7 oz Israeli couscous
• 2 None zucchini (around 8 oz), sliced
• 1/3 cup sliced almonds, toasted
• 1/4 cup fresh mint leaves
• 1 None red onion (around 3.5 oz), thinly sliced

1. Combine pomegranate molasses, brown sugar, 2 tbsp vinegar, 1 tbsp oil, garlic, dried mint and 1/4 cup water in a large bowl. Season to taste. Add lamb and toss to coat. Cover and chill for 1 hour, or overnight.
2. To make the salad, bring couscous and 2 cups water to a boil. Reduce heat to low and cook, covered, for 20 mins, or until tender. Drain.
3. Meanwhile, toss zucchini in 1 tbsp oil. Heat a grill pan over medium heat. Cook zucchini for 2 mins per side, or until browned. Transfer to a large bowl along with couscous, almonds, fresh mint, onion and remaining oil and vinegar. Toss gently to combine. Season to taste.
4. Preheat grill. Thread lamb onto 8 skewers, reserving marinade. Season lamb then grill over medium heat for 6 mins for medium, brushing with marinade every 2 mins, or until browned all over and cooked to your liking.
5. Meanwhile, place reserved marinade in a small saucepan and bring to a boil. Simmer, uncovered, for 5 mins, or until reduced slightly.
6. Spoon marinade over lamb. Serve skewers with salad.

pomegranate molasses, brown sugar, red wine vinegar, olive oil, garlic, mint leaves, couscous, zucchini, almonds, fresh mint, red onion

Taken from recipes-plus.com/api/v2.0/recipes/32672 (may not work)