Lamb Kabobs With Roasted Garlic Couscous

• 1/4 cup lemon juice
• 2 tablespoons olive or vegetable oil
• 1/4 teaspoon ground coriander
• 1/4 teaspoon coarse ground pepper
• 1 teaspoon finely chopped fresh garlic
• 1 pound boneless lamb or pork, cut into about 24 (1-inch) pieces
• 8 fresh white mushrooms
• 8 cherry tomatoes
• 1 small green bell pepper, cut into 8 pieces
• 1 small onion, cut into 8 wedges
• 4 (12-inch) or 8 (6-inch) metal skewers
• 1 1/4 cups water
• 2 teaspoons Land O Lakes Butter
• 1 (5.8-ounce) package roasted garlic & olive oil couscous mix

1. Combine all marinade ingredients in large resealable plastic food bag; mix well.
2. Add lamb pieces; tightly seal bag.
3. Turn bag several times to coat lamb well.
4. Place bag in 13x9-inch baking pan.
5. Refrigerate at least 30 minutes.
6. Heat gas grill on medium or charcoal grill until coals are ash white.
7. Remove lamb from marinade; discard marinade.
8. Alternately thread lamb, mushrooms, tomatoes, green pepper and onion onto skewers.
9. Place kabobs onto grill.
10. Cook, turning occasionally, 10-15 minutes or until lamb is desired doneness.
11. Combine water, butter and spice packet from couscous mix in 2-quart saucepan.
12. Cook over medium-high heat until mixture comes to a boil; stir in couscous.
13. Cover; remove from heat.
14. Let stand 5 minutes.
15. Fluff couscous with fork.
16. To serve, spoon couscous onto serving platter; arrange kabobs over couscous.

lemon juice, olive, ground coriander, coarse ground pepper, fresh garlic, lamb, white mushrooms, tomatoes, green bell pepper, onion, metal skewers, water, butter, garlic

Taken from www.landolakes.com/recipe/1059/lamb-kabobs-with-roasted-garlic-couscous (may not work)