Harissa-Spiced Lamb Kebabs with Couscous Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb skewers marinated in harissa and herbs, served with a refreshing couscous salad and preserved lemon dressing. This north african-inspired grilling 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.

★ 4.2 (85 ratings) Prep: 30 min Cook: 15 min Serves 4 North African cuisine 410 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Harissa-Spiced Lamb Kebabs with Couscous Salad take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Harissa-Spiced Lamb Kebabs with Couscous Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Harissa-Spiced Lamb Kebabs with Couscous Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Harissa-Spiced Lamb Kebabs with Couscous Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Harissa-Spiced Lamb Kebabs with Couscous Salad?

North African grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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