Serves 4

Ingredients

Lamb Top Sirloin, about 1.5 pounds cut to 1.5 inch cubes 1 Red Bell Pepper, cut to 1.5 inch cubes 8 Rosemary; 6-8 inch sprigs 4 ounces Couscous 1/2 Red Onion, finely chopped 1/2 Red Pepper, finely chopped 4 pieces Scallion, thinly sliced 4 ounces Greek Yogurt 2 teaspoons Lemon Juice 1 tablespoon Honey 4 pieces Dried Figs or Fresh Figs Salt and freshly ground Black Pepper to taste 4 tablespoons Koroneiki Olive Oil

Preparation

To make the skewers, cut the lamb in 1.5 inch cubes. Place the lamb and peppers on the skewers alternating each until you get 3 pieces of lamb and 3 pieces of red bell pepper on each skewer. Season with salt and pepper. Grill each side for about a minute and a half on high heat. (On Stove: Saute in a pan on high heat on all sides for a total of 5 minutes.) Couscous: Boil 3oz of water, remove from heat and stir couscous grain. Cover for 5 minutes and bring the couscous to room temperature. Slice red onion and red pepper in strips of ¼ inch. Mix the couscous with the sliced red onions, red peppers, and scallions. Add salt and pepper to taste. Honey Yogurt: In a bowl whisk together 4oz of Greek yogurt, lemon juice, honey (1 tablespoon). Chill for 5 minutes.

Serving

Place 3/4 cup of couscous mix on a rectangular plate, cut one fig in half and place it on top of the couscous. Next, add a spoonful of honey yogurt to the couscous; lay the 2 skewers on top. Season the dish with a pinch of salt and drizzle 4 tablespoons of Koroneiki Olive Oil on top of lamb.