Moroccan tuna kebabs with couscous Moroccan tuna kebabs with couscous
Preparation Time: 20 minutes Serves: 2

Ingredients
2 chicken breasts, lamb or tuna steaks, cut into large chunks
2 tbsp harissa, plus extra to serve
2 Budgens lemons, 1 juiced, 1 cut into wedges
1 tsp ground cumin
200ml vegetable stock fresh, cube, or concentrate
100g couscous
a small bunch of Budgens mint, roughly chopped
Method

1. Toss the meat with the harissa and 1 tbsp lemon juice and leave for 10 minutes.
2. Add the cumin to the stock and pour over the couscous. Cover, leave for 5 minutes, then fluff with a fork.
3. Thread the on on 4 skewers and grill for a minute each side.
4. Mix the rest of the lemon juice and mint with the couscous.
5. Serve with the kebabs and lemon wedges.

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