Step 1

Whisk together 1 tablespoon of the lemon juice, 1 teaspoon of the coriander and 1 teaspoon of the cinnamon in a shallow glass or ceramic bowl. Add the lamb and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Step 2

Combine the parsley, onion and almonds in a large bowl.

Step 3

Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water. Cover and set aside for 4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Whisk together the remaining lemon juice, coriander and cinnamon in a small jug. Stir the lemon juice mixture into the couscous. Season with pepper.

Step 4

Thread lamb onto the skewers. Heat a barbecue grill or chargrill on high. Lightly spray with olive oil spray. Cook lamb on grill for 2 minutes each side for medium or until cooked to your liking.

Step 5

Divide the couscous mixture among serving plates. Top with lamb and yoghurt. Serve with the parsley salad.