400 g (13 oz) turkey breast fillets, cut into bite-sized pieces
4 tablespoons harissa paste
1 tablespoon finely grated garlic
1 tablespoon peeled and finely grated fresh root ginger
juice of 2 lemons
1 red pepper, cored, deseeded and cut into bite-sized pieces
1 yellow pepper, cored, deseeded and cut into bite-sized pieces
250 g (8 oz) couscous
4 tablespoons finely chopped parsley, plus extra to garnish
salt and pepper
Put the turkey in a large non-reactive bowl. Mix together the harissa, garlic, ginger and lemon juice in a small bowl, then season well. Pour the mixture over the turkey, toss to coat evenly, then cover and leave to marinate for 10 minutes.
Thread the turkey on to 8 metal skewers, alternating with the red and yellow peppers. Cook under a preheated medium-hot grill for 6–8 minutes on each side or until the edges are lightly charred in places and the turkey is cooked through.
Meanwhile, put the couscous in a large heatproof bowl and season with salt. Pour over boiling water to just cover, then cover with clingfilm and leave to stand for 8–10 minutes, or according to the packet instructions, until the water is absorbed. Gently fork to separate the grains, then set aside and keep warm.
Spoon the couscous on to 4 serving plates and sprinkle with the parsley. Top each with 2 skewers and serve scattered with extra parsley.