Grilled lamb and tomato kabobs with mushroom, lemon, amd parmesan couscous

• 1 1/2 lb boneless lamb loin cut into 1 inche cubes
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp cajun seasoning
• 1 tsp black pepper
• 1 pints grape or cherry tomatos
• 3/4 cup dry plain couscous
• 1 1/2 cup chicken broth
• 1 cup sliced mushrooms
• 1 clove garlic minced
• 14 cup green onions, sliced
• 2 tbsp lemon juice
• 2 tbsp sour cream
• 1/4 cup parmesan cheese

1. For Lamb
2. Combine vinegar, oil Cajun seasoning and pepper in large bowl, add lamb cubes and marinate at least 30 minutes and up to 4 hours
3. Thread lamb cubes alternating with tomato's on skewers, grill over direct heat 5-12 minutes depending on how you like your lamb cooked.
4. /serve with couscous
5. For Couscous
6. Melt butter in saucepan, add mushrooms, garlic and green onion and cook2-4 minutes just until tender
7. add chicken broth, lemon juice Cajun seasoning and pepper, bring t a boil, add couscous, stir, cover and turn off heat and let steam 5 minutes, gently stir in sour cream and parmesan cheese, serve with the lamb kebobs

lamb loin, balsamic vinegar, olive oil, cajun seasoning, black pepper, grape, couscous, chicken broth, mushrooms, garlic, green onions, lemon juice, sour cream, parmesan cheese

Taken from cookpad.com/us/recipes/338365-grilled-lamb-and-tomato-kabobs-with-mushroom-lemon-amd-parmesan-couscous (may not work)