Ingredients
1 10 oz. box couscous
1 1/2 c. plain low-fat yogurt
1 tbsp. plus 1 tsp. cumin
2 garlic cloves, minced
Juice of 2 lemons
kosher salt
Freshly ground black pepper
1 1/2 lb. leg of lamb, cut into 1 1/2 in. chunks
2 tomatoes, seeded and diced
1/2 English cucumber, halved, seeded, and diced
1/2 small red onion, finely chopped
1/4 c. Finely chopped fresh parsley
1/4 c. finely chopped fresh mint
3 tbsp. extra-virgin olive oil
Lemon wedges, for serving
Preparation
Step 1Cook couscous according to package directions; fluff with fork. Step 2In large bowl, whisk together yogurt, cumin, garlic, and half the lemon juice and season with salt and pepper. Add lamb and stir to combine.Step 3In separate large bowl, stir together tomatoes, cucumber, red onion, parsley, mint, and couscous. Add remaining lemon juice and olive oil and season with salt. Stir to combine.Step 4Thread lamb onto 6-inch skewers and place on large plate. (You should have roughly 8 skewers with 4 pieces of meat on each.) Season with salt and pepper and discard remaining marinade.Step 5Lightly oil grill or grill pan and heat over high heat until smoking. Add skewers and grill, turning, 8 minutes for medium- to medium-rare.Step 6Serve lamb skewers over couscous tabbouleh with lemon.
