Rose Harissa Kebabs with Chickpea & Pepper Couscous

Using aromatic rose harissa brings a punch of north African spice to these easy kebabs and the flavours work perfectly with our Moroccan Medley Couscous salad. Perfect for a summer BBQ.


Put the diced lamb, oil, rose harissa, cumin, garlic and seasoning in a large bowl. Squeeze over a little orange juice and toss well to combine. Cover and set aside to marinate for 20 minutes (or chill to marinate for longer if you have the time).

Preheat a chargrill pan or barbecue to a medium-high heat. Alternate the lamb and courgette slices onto skewers.

Cook the kebabs for 3 to 4 minutes on each side for medium or until cooked to your liking.

Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork to separate the grains and leave to cool slightly. Toss through the chickpeas, coriander and chopped roast peppers. Squeeze over a little orange juice and drizzle with a little olive oil before serving.

Serve the kebabs with the couscous salad, some harissa yoghurt and wedges of orange for squeezing.



  • 650g diced lamb (or beef)
  • 1 tbsp olive oil, plus extra for drizzling
  • 2 tbsp rose harissa
  • ½ tsp ground cumin
  • 2 cloves of garlic, minced
  • wedges of 1 orange, for squeezing
  • 2 courgettes, shaved into ribbons
  • 1 x packet of Ainsley Harriott Moroccan Medley Couscous
  • 1 x tin of chickpeas, rinsed and drained
  • large handful of coriander leaves, chopped
  • 1-2 roasted peppers, from a jar, roughly chopped
  • 4 tbsp Greek-style yoghurt mixed with 1 tsp rose harissa, for serving