Pop the skewers in a bowl or glass of cold water – this will help stop them catching and burning under the grill. Heat your grill to high. Fill and boil your kettle. Line a baking tray or grill pan with foil.

Tip the couscous into a heatproof bowl and pour over 300ml boiling water. Swirl with a fork, then cover the bowl with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.

Tip the diced lamb into a bowl. Add 1 tsp harissa paste (it's spicy, so if you prefer a milder dish just add ½ tsp) and a pinch of salt. Stir to coat the lamb then thread it onto the skewers and lay them on the foil-lined tray. Grill for 12-14 mins, turning halfway, till the lamb is cooked through and is lightly charred.

While the lamb grills, roughly chop the dried dates and pop them in a clean bowl. Peel and grate the beetroot (it stains, so use a glass chopping board, or one you can wash up straight away, and wear gloves and an apron to protect your fingers and clothes) and add it to the bowl. Tip in the yogurt and add 2 tsp cumin seeds. Season with a pinch of salt and pepper and stir to mix.

Pop the baby red chard into a bowl and toss it with ½ tbsp olive oil and some salt and pepper. Drain any remaining water off the couscous and divide it between 2 warm plates. Top with the baby red chard and the lamb skewers and serve with the date and beetroot yogurt on the side.