Sunday Supper: Lamb Kebabs with Israeli Couscous

Name: Sunday Supper: Lamb Kebabs with Israeli Couscous
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 bell peppers, cut into kebab sized pieces; 1 larges cucumber, diced; 1 teaspoon ground cumin; 237 milliliters Israeli (or pearl) couscous; 2 teaspoons kosher salt; 4 servings Kosher salt and cracked black pepper; 907 grams lamb, cubed (a tender cut like leg works best); 3 Tbsps lemon juice; 3 Tbsps olive oil; 1 teaspoon cracked black pepper; 2 scallions, sliced; 1 tomato, chopped

Sunday Supper: Lamb Kebabs with Israeli Couscous might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 44g of protein, 64g of fat, and a total of 929 calories. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of olive oil, cucumber, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet.

Instructions

Combine kosher salt, cumin and black pepper and dust lamb cubes with rub. Thread on skewers, alternating with pieces of pepper, and let sit as long as possible, but not longer than overnight.

Ingredients you will need

Pepper

Kosher Salt

Lamb Stew Meat

Cumin

Dry Seasoning Rub

Equipment you will use

Skewers

Cook the couscous according to package instructions, then quickly cool. Allow to dry in a sieve.

Ingredients you will need

Couscous

Equipment you will use

Sieve

Combine olive oil, lemon juice and salt and pepper to taste. Toss couscous, dressing, cucumber, tomato and scallions and toss to combine. Season to taste with salt and pepper and reserve.

Ingredients you will need

Salt And Pepper