Grilled Lamb Skewers and Couscous Salad with Pomegranate

Ingredients

• 800 g lamb meat from the shank (pre‑cut)
• 2 Garlic cloves
• 3 tbsp Lemon juice
• 4 tbsp olive oil
• pepper (ground)
• Sea salt
• 350 ml vegetable broth
• 1 tsp cumin powder
• 250 g couscous
• 1 Shallot
• a handful parsley
• 2 sprigs Mint
• 1 red bell pepper
• 1 Pomegranate
• 4 tbsp yogurt (3.5% fat)

Instructions

1. 1.

   Wash the lamb, pat dry and cut into ~2 cm cubes. Thread onto metal skewers and place side by side in a shallow dish or on a baking sheet. For the marinade, peel the garlic and slice thinly. Whisk 2 tbsp lemon juice with 2 tbsp olive oil; drizzle over the skewers and cover for at least 2 hours in the refrigerator to marinate.

2. 2.

   Bring the broth to a boil with cumin, salt and pepper. Remove from heat, sprinkle in the couscous, cover and let stand for about 10 minutes until it absorbs the liquid.

3. 3.

   Remove the skewers from the marinade, pat dry and season with salt and pepper. Grill over high heat for 8–10 minutes on all sides, basting occasionally with remaining marinade.

4. 4.

   Peel and finely chop the shallot. Wash parsley and mint, shake off excess water, pluck leaves and mince. Dice the bell pepper into small cubes. Combine shallot, herbs, pomegranate seeds and olive oil with the couscous; season with lemon juice, salt and pepper. Plate the couscous alongside the lamb skewers and top each serving with a tablespoon of yogurt.