- 1/3 cup pine nuts
- 1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
- 8 tablespoons olive oil
- 2 teaspoons dried thyme
- 4 tablespoons lemon juice
- 1 onion, chopped
- 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon saffron (optional)
- 3/4 teaspoon fresh-ground black pepper
- 1 cup canned crushed tomatoes in thick puree
- 1 3/4 cups canned low-sodium chicken broth or homemade stock
- 1/2 cup currants
- 1 1/2 cups couscous
- 1/4 cup chopped fresh parsley
How to make this recipe
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. 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, until starting to brown, about 5 minutes. Add the cauliflower, garlic, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the cauliflower is golden, about 10 minutes. Add the saffron, if using, 1 1/4 teaspoons of the salt, 1/2 teaspoon of the pepper, the tomatoes, broth, and currants. Simmer until the cauliflower is tender, about 5 minutes. 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the kabobs, turning and basting with the marinade, until the lamb is cooked to your taste, 6 to 8 minutes for medium rare. Serve the skewers on the couscous.
Cabernet Sauvignons from Friuli and Collio are often dismissed because they're light-bodied; however, their herbaceous flavors make them perfect for these kabobs.