Orange juice adds zing to the quick lamb marinade and fluffy couscous. Make sure everyone gets their vitamin C with a fresh mix of mint, parsley and capsicum.
- Combine the vinegar, garlic, paprika, 1 teaspoon of cumin and 2 tablespoons of orange juice in a small bowl. Place the lamb in a large shallow glass or ceramic dish. Pour over the vinegar mixture and turn to coat. Set aside for 10 minutes to marinate.
- Meanwhile, place the couscous in a large heatproof bowl. Pour over the boiling water. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Thread the lamb onto skewers. Preheat a barbecue grill or chargrill on high. Spray with olive oil spray to lightly grease. Add the lamb to the grill and cook for 2 minutes each side for medium or until cooked to your liking.
- Combine the remaining cumin and orange juice in a jug. Add to the couscous and toss until well combined. Combine the parsley, mint, capsicum and onion in a bowl.
- Divide the couscous among serving plates. Top with the lamb. Serve with the salad and lemon wedges.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set