Rose Harissa Kebabs with Chickpea & Pepper Couscous - Ainsley Harriott

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