Lamb Kebabs with Orange and Watercress Couscous

• 1-1/2 lb. lamb neck fillet, trimmed
• 2 tbsp. harissa paste (see cooks tip)
• 1 each red, green and yellow pepper, cored and deseeded
• 1 tbsp. olive oil
• 7-7/8 oz. couscous
• 1 orange
• 1 tbsp. olive oil
• 1 pkg. (3 oz.) watercress, roughly chopped

1. 1 Thickly slice the lamb and place in a bowl with the harissa paste and 1 tsp of the olive oil, toss well until the lamb is coated.
2. Cover and leave to marinate in the fridge for 2-3 hours.
3. Soak 6 bamboo skewers in water for at least 30 mins.
4. 2 Place the couscous in a large bowl, add the orange zest and juice, oil and 450ml/3/4pt of boiling water from the kettle.
5. Season, then stir in the watercress.
6. Cover the bowl with a plate and leave to soak for 15mins until the liquid has been absorbed.
7. Fluff up the grains with a fork.
8. 3 Cut the pepper into wedges and toss in the remaining oil.
9. Thread the pepper and marinated lamb onto the soaked skewers.
10. Cook the kebabs over hot barbecue coals or under a hot grill for 10-15mins, turning occasionally until chargrilled on the outside, but still slightly pink on the inside.
11. Serve the kebabs with the couscous and wedges of orange if liked.

lamb neck fillet, harissa paste, red, olive oil, couscous, orange, olive oil

Taken from www.foodgeeks.com/recipes/21280 (may not work)