Lamb Kebabs With Herb Couscous

• 1/4 cup red wine
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tsp thyme leaves
• 1 clove garlic, crushed
• 12 oz lamb fillet, trimmed and cubed
• 2 None zucchini, cut into chunks
• 1 None red pepper, seeded and cubed
• 1 None red onion, cut into wedges
• 8 None bamboo skewers, soaked
• None None Tzatziki, lemon wedges, to serve
• None None FOR THE HERBED COUSCOUS
• 1/2 cup beef stock
• 1 cup couscous
• 2 tbsp chopped parsley

1. Combine wine, Dijon mustard, lemon juice, thyme and garlic in a medium bowl. Add lamb; turn to coat. Marinate 30 mins.
2. Heat a grill pan on high heat or preheat the grill to medium-high. Thread lamb, zucchini, pepper and onion alternately onto skewers. Season to taste. Grill 10-12 mins, turning on all sides and brushing with marinade mixture, until cooked to desired doneness.
3. Meanwhile, for the herb couscous; bring stock and 1/2 cup water to a boil in a medium saucepan. Pour stock mixture over couscous in a bowl. Let stand 5 mins. Fluff with a fork. Add parsley. Season to taste.
4. Serve kebabs on couscous, with tzatziki and lemon wedges.

red wine, mustard, lemon juice, thyme, clove garlic, lamb fillet, zucchini, red pepper, red onion, bamboo skewers, lemon wedges, herbed couscous, beef stock, couscous, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35452 (may not work)