Cut lamb neck fillet into bite-sized chunks and marinate for an hour or two in 2 Tbs lemon juice, 2 Tbs olive oil, 2 garlic cloves, crushed,
and seasoned with a little sea salt and freshly-ground black pepper. Cut courgettes into similarly sized pieces and thread with the lamb onto skewers.
Make the sauce by putting 3 Tbs tahini into a basin and adding the juice of a lemon and enough water to make a smooth sauce. Stir in a crushed clove
of garlic and season with freshly-ground black pepper. Cook the skewers on a barbecue, brushing with the marinade, until cooked to your liking.
Meanwhile, tip 80g couscous (for two people) into a glass basin, add a knob of butter and a few grinds of black pepper, then pour in boiling chicken stock,
to about ½ cm over the top of the couscous. Stir until the butter is dissolved, cover the basin with cling film and let sit for 10-15 minutes.
Remove the cling film, fluff up with a fork and add toasted pine nuts, chopped spring onions, chopped parsley and pomegranate seeds. At this stage, I will
often recover the couscous and put the basin into a microwave oven for a minute or so on high, to ensure it's fully cooked and piping hot.
Fold crumbled feta cheese into the couscous and serve with the kebabs and tahini sauce on the side.