June 27, 2016
1Thickly slice the lamb and place in a bowl with the harissa paste and 1 tsp of the olive oil, toss well until the lamb is coated.
2Cover and leave to marinate in the fridge for 2-3 hours.
3Soak six bamboo skewers in water for at least 30 minutes.
4Place the couscous in a large bowl; add the orange zest and juice, oil and 450ml (¾)pt of boiling water from the kettle.
5Season, then stir in the watercress. Cover the bowl with a plate and leave to soak for 15 minutes until the liquid has been absorbed.
6Fluff up the grains with a fork.
7Cut the pepper into wedges and toss in the remaining oil.
8Thread the pepper and marinated lamb onto the soaked skewers.
9Cook the kebabs over hot barbecue coals or under a hot grill for 10-15minutes, turning occasionally until chargrilled on the outside, but still slightly pink on the inside.
10Serve the kebabs with the couscous and wedges of orange if you fancy.