Harissa-Spiced Lamb Kebabs with Couscous Salad

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Juicy lamb skewers marinated in harissa and herbs, served with a refreshing couscous salad and preserved lemon dressing. This North African-inspired grilling recipe, ready in about 45 minutes, pairs lamb shoulder, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g lamb shoulder
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 200g couscous
• 2 preserved lemons
• 1 cup grape tomatoes
• 1/4 cup fresh mint
• 3 cloves garlic
• 1 lemon
• 1 tsp cumin

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Instructions

1. Step 1: In a bowl, combine 500g lamb shoulder, cut into 1-inch cubes, with 2 tbsp harissa paste, 2 tbsp olive oil, 1 tsp cumin, 3 minced garlic cloves, and the juice of 1 lemon. Marinate for 30 minutes.
2. Step 2: Thread lamb onto skewers, alternating with 1/2 grape tomatoes and 1/2 preserved lemon slices. Brush with remaining 1 tbsp olive oil.
3. Step 3: Preheat a grill to medium-high heat. Cook kebabs for 8-10 minutes, rotating occasionally, until lamb is browned and cooked through.
4. Step 4: For couscous salad: Bring 2 cups water to a boil. Add 200g couscous, reduce heat, cover, and simmer for 10 minutes. Fluff with a fork.
5. Step 5: Whisk 1/4 cup preserved lemon juice (from the preserved lemons) with 2 tbsp olive oil, 1/4 cup chopped fresh mint, and salt/pepper. Toss with couscous and serve alongside kebabs.