Curried Lamb Kebabs with Raita

1 cup uncooked couscous

Raita:
2 tablespoons diced seeded peeled cucumber
2 tablespoons chopped fresh mint
1 teaspoon lemon juice
1/8 teaspoon salt
1 (8-ounce) carton plain fat-free yogurt
1 garlic clove, minced

Kebabs:
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
1 tablespoon curry powder
2 teaspoons olive oil, divided
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 cup (1/2-inch) pieces yellow bell pepper
16 large cherry tomatoes
Cooking spray

Prepare couscous according to package directions, omitting salt and fat. Set aside.
While couscous is standing, prepare raita. Combine cucumber and next 5 ingredients (cucumber through garlic) in a small bowl; cover and chill.
Prepare broiler or grill.
To prepare the kebabs, combine lamb, curry, 1 teaspoon oil, sugar, 1/2 teaspoon salt, and red pepper in a medium bowl; toss well. Combine 1 teaspoon oil, bell pepper, and tomatoes in a bowl; toss well. Thread lamb, bell pepper, and tomatoes alternately onto 4 (10-inch) 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.

Yield 4 servings (serving size: 1 lamb kebab, 1/4 cup raita, and 3/4 cup couscous)

Nutritional Information
CALORIES 388(23% from fat); FAT 10.1g (sat 2.8g,mono 4.8g,poly 1g); PROTEIN 33.6g; CHOLESTEROL 77mg; CALCIUM 135mg; SODIUM 479mg; FIBER 3.1g; IRON 3.8mg; CARBOHYDRATE 40.7g
Cooking Light, MARCH 2001