Rose Harissa Kebabs with Chickpea & Pepper Couscous
Rose Harissa Kebabs with Chickpea & Pepper Couscous Using aromatic rose harissa brings a punch of north African spice to these easy kebabs and the flavours
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Cooking tools:
- Barbecue grill
- Grill pan
- Skewer
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Measuring spoon
- Can opener
- Colander
- Plastic wrap
- Serving bowl
- Plate
Ingredients
- 650g diced lamb (or beef)
- 1 tbsp olive oil, plus extra for drizzling
- 2 tbsp rose harissa
- ½ tsp ground cumin
- 2 cloves of garlic, minced
- wedges of 1 orange, for squeezing
- 2 courgettes, shaved into ribbons
- 1 x packet of Ainsley Harriott Moroccan Medley Couscous
- 1 x tin of chickpeas, rinsed and drained
- large handful of coriander leaves, chopped
- 1-2 roasted peppers, from a jar, roughly chopped
- 4 tbsp Greek-style yoghurt mixed with 1 tsp rose harissa, for serving
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