Lamb Kebabs With Herb Couscous

• 1 lb lamb loin, trimmed, cubed
• 1/3 cup red wine
• 1 tsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp chili sauce
• 1 clove garlic, minced
• 1/2 lb baby plum tomatoes
• 1 None red onion, cut into wedges
• 6.5 oz couscous
• 10.5 oz chickpeas, drained, rinsed
• 3 tbsp fresh parsley, chopped

1. Combine lamb, red wine, dijon mustard, lemon juice, dried thyme, chili sauce and garlic. Season. Marinate for 30 mins.
2. Preheat grill. Thread lamb, baby tomatoes and onion wedges alternately onto 8 soaked bamboo skewers. Grill for 10-12 mins, turning, or until cooked to your liking.
3. Cover couscous with 1 cup boiling water. Set aside for 5 mins then fluff up with a fork. Add chickpeas and parsley. Season. Serve with kebabs.

lamb loin, red wine, mustard, lemon juice, thyme, chili sauce, clove garlic, baby plum tomatoes, red onion, couscous, chickpeas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/25970 (may not work)