Calories: 568 Preparation: 10 mins Cooking: 10-15 mins Serves: 4
675g (1½)lb lamb neck fillet, trimmed
2 tbsp harissa paste (see cook's tip)
1 each red, green and yellow pepper, cored and deseeded
1 tbsp olive oil
225g (8oz) couscous
Zest and juice 1 orange
1 (85g) bag watercress, roughly chopped
Watercress and wedges of orange
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. Cover and leave to marinate in the fridge for 2-3 hours. Soak 6 bamboo skewers in water for at least 30 minutes.
Place the couscous in a large bowl, add the orange zest and juice, oil and 450ml (¾)pt of boiling water from the kettle. Season, then stir in the watercress. Cover the bowl with a plate and leave to soak for 15 minutes until the liquid has been absorbed. Fluff up the grains with a fork.
Cut the pepper into wedges and toss in the remaining oil. Thread the pepper and marinated lamb onto the soaked skewers. Cook the kebabs over hot barbecue coals or under a hot grill for 10-15minutes, turning occasionally until chargrilled on the outside, but still slightly pink on the inside. Serve the kebabs with the couscous and wedges of orange if liked.
Fat: 31g Saturated Fat: 12.7g Carbohydrate: 36g Protein: 38.1g Fibre: 2.3g Salt: 0.43g