Preparation
Step 1
Put the lamb in a large bowl with the tagine marinade, red pepper and red onion chunks, and 2 tbsp olive oil. Leave for 10 minutes. Preheat the oven to 200C. Thread the lamb, red pepper and red onion onto 8 soaked wooden skewers. Arrange on a large baking tray and roast in the oven for 12-15 minutes, turning halfway, until caramelised and cooked to your liking. Leave to rest for 5 minutes before serving.
Step 2
While the lamb roasts, set a saucepan over a medium-high heat with 1 tbsp olive oil. Cook the sliced red onion for 2-3 minutes then stir in the spices. Coat well, pour in 1½ cups water then bring to the boil. Add the couscous, turn off the heat and cover with a lid. Leave for 5-6 minutes or until all the liquid is absorbed. Carefully fluff the couscous with a fork, season well then mix in the pine nuts, herbs, pomegranate, olives and lemon juice and zest.
Step 3
To serve, dress the rocket leaves and cherry tomatoes in the sun-dried tomato vinaigrette. Pile the couscous on to a large platter, top with the lamb kebabs and serve the rocket salad on the side.
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