Curried Lamb Kebabs with Raita

1 cup uncooked couscous

Raita:
2 tbsp. diced seeded peeled cucumber
2 tbsp. chopped fresh mint
1 tsp. lemon juice
1/8 tsp. salt
1 8oz. carton plain yogurt
1 garlic clove, minced

Kebabs:
1lb. boneless leg of lamb, trimmed and cut into pieces
1 tbsp. curry powder
2 tsp. olive oil
1 tsp. brown sugar
1/2 tsp. salt
1/2 tsp. red pepper
1 cup pieces yellow bell pepper
16 large cherry tomatoes

Prepare couscous according to package directions, omitting salt and fat. Set aside.

While couscous is standing, prepare raita. Combine cucumber and next 5 ingredients
in a small bowl; cover and chill.

Prepare broiler or grill.

To prepare the kebabs, combine lamb, curry, 1 tsp. oil, sugar, 1/2 tsp. salt,
and red pepper in a medium bowl; toss well. Combine 1 tsp. oil, bell
pepper, and tomatoes in a bowl; toss well. Thread lamb, bell pepper, and
tomatoes alternately onto 4 skewers.

Place kebabs on broiler pan or grill rack coated with cooking spray; cook 7
minutes on each side or until done. Serve kebabs with raita and couscous.

4 servings