Prep. time: 25 minutes
Cooking time: 10 minutes
 

(1) If you use plain couscous, you can flavour it with your choice of:

• Mild paprika
• FourSpices or powdered cinnamon
• Ras el hanout
• Salt and pepper
• Saffron

If you’re able to cook the kebabs on the barbecue or on an open fire, they’ll be even better!

1. Squeeze the preserved lemon, then cut it into duxelles (tiny dice).
2. Place the meat into a blender bowl. Add the olive oil, peeled and chopped garlic cloves, egg, cumin, paprika, salt and pepper.
3. Blend the mixture on high speed for 2 or 3 minutes. Transfer to a bowl and continue mixing by hand until smooth.
4. Prepare the couscous as usual, fluffing the grains with a fork and adding a knob of butter. Keep hot.
5. By hand, form the meat mixture into quenelles and place them onto wooden skewers.
6. Cook for 2 or 3 minutes in a skillet, turning regularly.

Serve hot, accompanied by the couscous.