Kangaroo Moroccan style with couscous and chick peas

A teaching colleague wanted to do a Moroccan-style lamb dish, marinated with cumin, fenugreek, mint, coriander, yoghurt, saffron, lemon and garlic, then baked. I suggested using kangaroo instead of lamb and chargrilling the meat instead of baking it. It turned out to be superb. Kangaroo does not have a strong game flavour and it needs to be boosted. Excellent quality meat is available, but if it is not done properly it can have a slightly rank flavour; the Moroccan marinade is the answer to