Lamb Kebabs With Roast Vegetable Couscous

• 1 1/2 pounds leg of lamb boneless, cut into 1-inch cubes
• 2 cloves garlic crushed
• 1 tablespoon mint finely chopped
• 1/2 lemon juiced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 4 tablespoons oil
• 1 yellow pepper each red, orange and, seeded and cut into chunks
• 2 zucchini thickly sliced
• 1 1/2 cups couscous
• 2 tablespoons butter
• 1 sprig mint to garnish

1. Place lamb, garlic, mint, lemon juice, cumin, paprika and 2 tbsp oil in a large bowl; toss to coat. Cover and refrigerate 2 hours to marinate.
2. Preheat the oven to 200u0b0F. Place the vegetables in a roasting pan. Drizzle with the remaining 2 tbsp oil. Roast for 40 mins or until slightly charred.
3. Preheat the broiler on high heat or preheat grill to medium-high. Thread lamb onto skewers. Cook for 12-15 mins, turning occasionally, until lamb is cooked through.
4. Bring 1 3/4 cups water and a pinch salt to a boil in a medium saucepan. Stir in couscous. Remove from heat. Cover and let stand for 5 mins. Stir in butter. Spoon into a serving bowl. Stir in roasted vegetables. Serve lamb kebabs with couscous. Garnish with mint.

lamb, garlic, mint, lemon juiced, ground cumin, paprika, oil, yellow pepper, zucchini, couscous, butter, mint

Taken from www.yummly.com/recipe/Lamb-Kebabs-with-Roast-Vegetable-Couscous-1400914 (may not work)