Not so filthy kebab

Method

1. If using wooden skewers then soak them in cold water whilst you prepare the other stuff. Peel and finely slice the red onions.
2. Place into a medium saucepan with 2 tablespoons of the olive oil and cook over a medium heat for 5 minutes, stirring occasionally, covering with a lid when you’re not stirring. Add the sugar and vinegar to the red onion pan and cook for another 10 minutes over a gentle heat until they are soft and sticky, then cool.
3. Dice the lamb into bite-sized chunks, then mix with the black pepper, mint sauce in a bowl and season.
4. Wash and slice the courgette into 1cm rounds and add them to the bowl.
5. Skewer the courgette and lamb alternately onto the skewers so that there are 4 pieces of each on each skewer and line them up on a tin-foil lined tray.
6. Preheat a grill to high and boil a kettle half full of water.
7. Weigh the couscous into a small container and make note of the volume. Tip the couscous into a large mixing bowl then refill the container to the same place with boiling liquid and pour this over the couscous. Cover with clingfilm or a plate to trap in the heat and leave to absorb for 10 minutes.
8. Place the grill tray under the grill and cook for 6-8 minutes, turning them over halfway through to cook evenly.
9. Chop the parsley as fine as possible and mix into the absorbed couscous with the sticky red onions and a squeeze of lemon juice, then season to taste.
10. Serve the cooked kebabs (2 per portion) on top of a mound of couscous and finish with a dollop of yoghurt.