|Marinating liver and hearts in harissa oil.
To soak up all the flavorful juices from both the oil and the grilled meat, I made some plain couscous. This formed a small nest for the kebab to rest in after grilling. With the strong flavors of the goat heart and liver, coupled with the spicy chiles and pungent garlic, the couscous also offered some respite to refresh the palate. Some grilled squash was also perfect to serve alongside the kebabs.