Ingredients
1cuppine nuts
1½lbsleg of lamb,boneless
8tbspolive oil
2tspdried thyme
4tbsplemon juice
1onion
1small cauliflower head,(about 1¼ lbs)
4garlic cloves
2tspsalt
¼tspsaffron,optional
¾tspfresh ground black pepper
1cuptomatoes in thick puree,canned, crushed
1¾cupschicken broth,canned, low sodium
½cupcurrants
1½cupscouscous
¼cupfresh parsley,chopped
Preparation
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes, until golden brown.
Light the grill or heat the broiler.
In a glass dish or stainless-steel pan, combine the lamb, 6 tablespoons of the oil, the thyme and 3 tablespoons of the lemon juice.
In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to brown.
Add the cauliflower, garlic and ¼ teaspoon of the salt and cook, stirring occasionally, for about 10 minutes, until the cauliflower is golden. Add the saffron, if using, 1¼ teaspoons of the salt, ½ teaspoon of the pepper, the tomatoes, broth, and currants.
Simmer for about 5 minutes, until the cauliflower is tender. Stir in the couscous and parsley. Bring to a simmer.
Cover, remove from the heat, and let sit for 5 minutes. Stir in the pine nuts and the remaining 1 tablespoon lemon juice.
Put the lamb on skewers. Sprinkle the kabobs with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
Grill or broil the kabobs, turning and basting with the marinade, for 6 to 8 minutes for medium rare, until the lamb is cooked to taste.
Serve the skewers on the couscous, and enjoy!
