Ingredients

• 1 garlic clove
• crushed
• 2 tbsp chopped mint
• 1 tbsp ready-made mint sauce
• 150g/5½oz low-fat natural yoghurt
• 375g/13oz lean lamb
• cubed
• 400g/14oz wholegrain couscous
• 2 small onions
• cut into wedges
• 1 green pepper
• cored
• deseeded and cut into wedges
• lemon wedges
• to serve
• salt and freshly ground black pepper

Directions

• Mix together the garlic
• mint
• mint sauce and yoghurt in a bowl
• add the lamb and stir well. Cover and leave to marinate in a cool place for 10 minutes.
• Meanwhile
• place the couscous in a heatproof bowl
• pour 500ml/18fl oz of boiling water over the couscous. Leave to stand until the liquid has been absorbed. Season with salt and pepper and fluff the couscous with a fork. Set aside.
• Preheat the grill to a hot setting.
• Thread the lamb and onion and pepper wedges on to 8 metal skewers and cook under the grill for 8-10 minutes
• or until cooked through.
• Serve the kebabs with lemon wedges and the couscous.