Lunch: Grilled Lamb Skewers with Couscous Tabbouleh

Recipe by Anna Watson Carl This couscous tabbouleh is also delish with chicken or beef skewers.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Grilled Lamb Skewers with Couscous Tabbouleh

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 10 oz. box couscous (4 cups cooked)
1 1/2 c. plain low-fat yogurt
1 tbsp. plus 1 tsp. cumin
2 garlic cloves, minced
Juice of 2 lemons
Sea salt
Freshly ground pepper
1 1/2 lb. leg of lamb, cut into 1 1/2 in. chunks
2 tomatoes, seeded and diced (1 1/3 c.)
1/2 English cucumber, halved, seeded, and diced (1 c.)
1/2 small red onion, finely chopped (1/3 c.)
1/4 c. finely chopped parsley
1/4 c. finely chopped mint
3 tbsp. extra-virgin olive oil
Lemon wedges, for serving

Instructions

Cook couscous according to package directions; fluff with fork.
In large bowl, whisk together yogurt, cumin, garlic, and half the lemon juice and season with salt and pepper. Add lamb and stir to combine.
In separate large bowl, stir together tomatoes, cucumber, red onion, parsley, mint, and couscous. Add remaining lemon juice and olive oil and season with salt. Stir to combine.
Thread lamb onto 6-inch skewers and place on large plate. (You should have roughly 8 skewers with 4 pieces of meat on each.) Season with salt and pepper. Discard remaining marinade.
Lightly oil grill or grill pan and heat over high heat until smoking. Add skewers and grill, turning, 8 minutes for medium- to medium-rare.
Serve lamb skewers over couscous tabbouleh with lemon.

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