Instructions: Place the venison cubes in a non-metallic dish and pour over marinade ingredients cover and marinate overnight in the refrigerator.

Thread the venison cubes onto skewers alternating with peppers, cubes and mushrooms.

Place the stock in a saucepan, bring to the boil then add the couscous, cumin seeds, apricots, and prunes, stir to combine. Cover and leave for 5 minutes. Add the butter and place over a moderate heat and cook gently for 3-5 minutes, stirring occasionally.

Lightly oil four 7cm (3") ramekin dishes. Pack each ramekin dish with the couscous mixture and chill until firm.

Preheat a grill to a moderate heat and grill the kebabs for 15-18 minutes, basting with remaining marinade.

To serve, loosen the couscous in ramekins by running a palate knife around the edge invert on a plate and serve with the kebabs. Garnish with the reserved passion fruit seeds.

NOTES : A tasty kebab alternative to use on the BBQ.

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