1. Put the lamb into a glass dish. Mix the marinade ingredients together and pour over the lamb, make sure all pieces are coated, then cover and refrigerate for at least two hours.

2. When ready to cook, thread the lamb onto 8 wooden kebab skewers.
Note: The skewers should be soaked for 5 minutes in warm water prior to using.

3. Put the couscous into a bowl, pour over 300ml hot water and leave to stand.

4. To cook the kebabs, heat a grill or griddle pan and cook the kebabs for 15 minutes, turning until golden and cooked through.

5. While the kebabs are cooking, heat the oil in a large pan, add the pinenuts and cook for 1 minute or until golden, then add the couscous and fork through to break it up. When the couscous is re-heated, stir in the parsley and olives, and season if needed, spoon onto plates and top with the cooked kebabs