Preparation Time: 20 minutes
Cooking Time: 20 minutes
For the cous cous
1 red onion finely diced
2 preserved lemons finely diced
½ bunch of coriander
¼ bunch of mint
1 teaspoon of sumac
25ml olive oil
Prep the cauliflower into florets. Put them into a food processor and pulse until the cauliflower is broken down to roughly the same size as cous cous. Add all of the other ingredients and season.
Take the breasts off the grouse and slice diagonally into strips about the thickness of your little finger. Season these with ras el hanout, salt and pepper. Thread the strips onto a skewer. Put in the fridge to chill for a bit.
Get a charcoal grill nice and hot and cook over the direct heat for about three minutes each side. Remove from the grill and rest the meat.
Spoon the cauliflower cous cous onto a plate. Place the kebabs on the side. Garnish with coriander leaves and pomegranate seeds. Serve with harissa and greek yoghurt.
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