Lamb, harissa and courgette kebabs with jewelled couscous by Felicity Cloake / Joe Woodhouse

Ingredients to serve 2

300g boneless leg of lamb
2 tablespoons rose harissa
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Juice of half a lemon
2 cloves of garlic, crushed (optional)
Salt and pepper
1 large courgette
1 tablespoon olive oil
100g couscous
1 tablespoon extra virgin olive oil
Half a pomegranate
50g flaked almonds, toasted in a dry pan
A small bunch of fresh coriander, chopped
200ml Greek yoghurt, mixed with a little extra virgin olive oil and salt

Cut the lamb into roughly 2cm chunks. In a bowl, mix together the harissa, coriander and cumin seeds, lemon juice and garlic, if using, along with a good pinch of salt. Add the lamb, stir and leave to marinate for at least 45 minutes – you can do it the night before, or that morning, and leave it in the fridge.

If you're using wooden skewers, soak them in water for 20 minutes before use. Cut the courgette into thin strips lengthways using a peeler, then brush with a little olive oil and season. Thread the lamb and courgette strips on to the skewers, concertina-ing the courgette to fit it on.

When you're ready to cook, heat a griddle pan until smoking hot. Cook the couscous according to packet instructions, then stir in the extra virgin olive oil, pomegranate seeds, flaked almonds and fresh coriander and season generously.

Cook the kebabs for about 4 minutes each side, until charred on the outside but still pink in the middle. Serve on top of a mound of couscous, with the yoghurt on the side

Taken from 'Perfect Host' by Felicity Cloake (Fig Tree, £20).