Method

• 1.
  Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.
• 2.
  Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.
• 3.
  Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.
• 4.
  Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.
• 5.
  Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.
• 6.
  Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.
• 7.
  Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.