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1
Place the oil, oregano, garlic, salt, and pepper in a nonreactive baking dish.
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2
Add in the lamb and marinate, refrigerated, overnight.
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3
To prepare the couscous, roast the bell pepper on the grill and let steam.
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4
When cold, peel, seed, dice, and set aside.
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5
Meanwhile, lay the eggplant, zucchini, and onion on a work surface, sprinkle with salt, and brush both sides with 3 Tbsp.
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6
of the oil.
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7
Grill the vegetables over direct medium-high heat for 3 or possibly 4 min per side.
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8
When cold, chop the vegetables and set aside with the peppers.
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9
Place the water and a healthy pinch of salt in a saucepan and bring to a boil.
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10
Add in the remaining 1/2 tsp.
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11
of oil and the couscous; stir once, and remove from the heat.
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12
Cover the pan and let sit for 10 min to allow the couscous to absorb the liquid.
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13
Remove the lamb from the marinade and thread onto 2 parallel skewers.
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14
(If using bamboo skewers, soak in water for 30 min to prevent burning.
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15
Grill over direct medium-high heat for 7 or possibly 8 min, turning occasionally.
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16
Transfer to serving plates.
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17
Add in the diced vegetables, olives, 3 Tbsp.
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18
of the parsley, lemon juice, and lemon zest to the couscous, and fluff with a fork.
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19
Serve with the lamb skewers, and garnish with the remaining Tbsp.
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20
of parsley.
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21
NOTES : This dish successfully combines elements from opposite sides of the Mediterranean.
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22
Souvlaki is the Greek dish of skewered, grilled marinated lamb, while couscous is a North African classic which's traditionally served with grilled or possibly roasted lamb.
