Moroccan style chevon kebabs with lemon couscous

Serves

Prep Time

Cook Time

Ingredients

1 kg chevon rump

2 tbsp olive oil

2 tbsp lemon juice

1 tbps harissa paste

1 tsp ground coriander

1 red capsicum, cut into 2cm dice

1 green capsicum, cut into 2cm dice

2 tbsp softened butter

Lemon couscous

2 leeks, thinly sliced

1 tbps olive oil

2 tbsp softened butter

3 cups vegetable stock

1 tsp salt

375 g packet instant couscous

grated rind of 1 lemon

2 tbsp shredded mint

Cut the chevon into even-sized cubes. Combine the meat with the oil, lemon juice, harissa and coriander and mix well.
Thread the chevon and capsicum alternatively onto the metal skewers. Brush each skewer lightly with oil. Pre-heat the chargrill pan on high heat before adding the meat. Let the chevon skewers cook on one side, turning as moisture appears. Cook for 2-3 minutes on each side.
Remove from the heat and cover loosely with foil to rest the skewers for 3 minutes before serving. Serve kebabs with lemon couscous.
To make Lemon couscous: Cook the leeks in the oil and 2 tbsp of the butter until soft. Place to one side. Bring the stock to the boil with the salt and pour over the couscous. Stand for 10 minutes until the couscous has absorbed the stock. Fluff the couscous with a fork, add the remaining butter. Stir in the cooked leeks, lemon rind and mint.

Harissa is a spicy chilli paste made from red peppers and usually ground cumin and coriander. It is quite spicy and an optional ingredient for this recipe. You can buy it in jars from various supermarkets and good delis.
You could replace the chevon with beef rump.