Saturday, February 19, 2011
BBQ Herbed Lamb Kabobs with Toasted Couscous
IngredientsFor the marinade 6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt Freshly ground black pepper 1 red or yellow bell pepper, quartered, cored, and seeded 1/2 pound baby zucchini, trimmed and halved lengthwise 1 pound asparagus 1 boneless leg of lamb, about 2 pounds Kosher saltFor the couscous 1 tablespoon extra-virgin olive oil 1/2 teaspoon minced garlic 1 cup couscous
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