Grilled Lamb Skewers with Couscous Tabbouleh

• 1 10 oz. box couscous (4 cups cooked)
• 1 1/2 c. plain low-fat yogurt
• 1 tbsp. plus 1 tsp. cumin
• 2 garlic cloves, minced
• Juice of 2 lemons
• Sea salt
• Freshly ground pepper
• 1 1/2 lb. leg of lamb, cut into 1 1/2 in. chunks
• 2 tomatoes, seeded and diced (1 1/3 c.)
• 1/2 English cucumber, halved, seeded, and diced (1 c.)
• 1/2 small red onion, finely chopped (1/3 c.)
• 1/4 c. finely chopped parsley
• 1/4 c. finely chopped mint
• 3 tbsp. extra-virgin olive oil
• Lemon wedges, for serving

1. Cook couscous according to package directions; fluff with fork.
2. In large bowl, whisk together yogurt, cumin, garlic, and half the lemon juice and season with salt and pepper.
3. Add lamb and stir to combine.
4. In separate large bowl, stir together tomatoes, cucumber, red onion, parsley, mint, and couscous.
5. Add remaining lemon juice and olive oil and season with salt.
6. Stir to combine.
7. Thread lamb onto 6-inch skewers and place on large plate.
8. (You should have roughly 8 skewers with 4 pieces of meat on each.)
9. Season with salt and pepper.
10. Discard remaining marinade.
11. Lightly oil grill or grill pan and heat over high heat until smoking.
12. Add skewers and grill, turning, 8 minutes for medium- to medium-rare.
13. Serve lamb skewers over couscous tabbouleh with lemon.

couscous, yogurt, cumin, garlic, lemons, salt, freshly ground pepper, lamb, tomatoes, cucumber, red onion, parsley, mint, extravirgin olive oil, lemon wedges

Taken from www.delish.com/cooking/recipe-ideas/recipes/a42910/grilled-lamb-skewers-couscous-tabbouleh/ (may not work)