1. Soak 8 wooden skewers in cold water to prevent burning. 2. Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes. 3. To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper. 4. Refrigerate until needed. 5. To make the roasted vegetable couscous, preheat the oven to 450°F 6. Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges. 7. Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes. 8. Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar. 9. Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender. 10. For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes. 11. Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine. 12. Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil. 13. Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes. 14. Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
