Herbed Lamb Kabobs with Toasted Couscous and Vegetables

By cutting a relatively tender cut of meat such as a leg of lamb into small pieces, you can quickly grill it to medium rare or whatever temperature you like. Leave a little space between the pieces so that the heat can get to all sides.

For the marinade:

For the couscous:

To make the marinade: In a small bowl whisk together the marinade ingredients along with pepper to taste.

Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with plastic wrap and refrigerate until ready to grill.

Trim the leg of lamb of any excess fat and cut into 1-1/2 inch pieces. Place the lamb pieces in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.

To make the couscous: In a medium saucepan over low heat warm the oil and cook the garlic until it sizzles. Stir in the couscous. Cook, stirring over low heat until the couscous begins to turn golden, about 5 minutes. Add 1-3/4 cup of water and the salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, 10 minutes or until all the liquid is absorbed. Sprinkle with the pine nuts.

Remove the lamb pieces from the bag and discard the marinade. Thread the lamb pieces on skewers. Grill the skewers and vegetables over Direct Medium heat until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once halfway through grilling time. Serve the lamb kabobs warm with the toasted couscous and vegetables.

Makes 4 servings.