Trim any fat from the lamb legs, cut into 50g sized pieces and thread on to skewers.
Pick and chop the basil leaves. Peel and finely chop the garlic and the chilli. Combine these chopped ingredients with the olive oil and then rub on to the lamb skewers. Marinate the skewers for 30 to 45 minutes, turning them in the marinade from time to time.
Pick and chop the mint leaves. Pit the olives and roughly chop.
Bring the water to the boil. Place the cous cous in a bowl and add the salt and olive oil. Add the boiling water to the bowl and cover with cling film. Leave for 10 minutes and then remove the cling film and mix the cous cous with a fork. Add the olives, chopped mint and lemon juice.
Heat a frying pan to hot and add olive oil. Season each of the skewers with salt and then add to the pan. Cook for 1 minute on each side and then remove from the pan and serve with the cous cous and the juices from the pan.
«Make the skewers using beef tenderloin or pork loin. If using pork, cook for an additional 5 minutes. »