Lamb kebabs with couscous

Instructions

1. Place stock in a small saucepan over high heat and bring to the boil. Place couscous in a medium heatproof bowl. Pour over boiling stock. Cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
2. Combine lamb, oil, rind and garlic in a large bowl and toss to coat. Thread lamb onto 8 wooden skewers (see tip). Preheat a barbecue or chargrill over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Add capsicum and cook for 2 minutes each side or until browned and tender.
3. Meanwhile, place onion, parsley, sumac and vinegar in a medium bowl and toss to combine. Set aside.
4. Add capsicum and cucumber to couscous and mix to combine. Serve couscous with lamb kebabs and red onion salad. Dollop kebabs with yoghurt.