• 2 slices whole wheat bread
• 1 pound ground lamb
• 1 small red onion, diced
• ¼ cup chopped parsley plus 2 tablespoons
• 3 tablespoons red wine vinegar, divided
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon lemon zest
• 15 bamboo or wooden skewers, soaked in water for 30 minutes
• 4 tablespoons olive oil, divided
• 2½ cups cooked whole wheat couscous
• ¼ cup toasted pine nuts
• ¼ cup golden raisins
• 2 tablespoons chopped chives

In a small bowl, cover bread with enough water to completely submerge and soak 20 minutes. Remove and squeeze out as much moisture as possible. Place in a large bowl with lamb, onion, ¼ cup parsley, 1 tablespoon vinegar, cumin, cinnamon, oregano, salt and zest. Using your hands, mix well until combined. Divide into 15 portions and form each into a ball. Form each ball around skewer into a 2 to 3-inch long tube shape, pressing gently.

Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Cook skewers in batches for 8 to 12 minutes, turning often, until nicely browned. Continue with remaining skewers.

In a large bowl, combine couscous with pine nuts, raisins, chives, and remaining 2 tablespoons of each parsley, vinegar and olive oil and stir to combine. Serve at room temperature with warm skewers.