BBQ Herbed Lamb Kabobs with Toasted Couscous

Ingredientsfor the marinade 6 tablespoons extra-virgin olive oil 2
tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon
minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt
Freshly ground black pepper 1 red or yellow bell pepper, quartered,
cored, and seeded 1/2 pound baby zucchini, trimmed and halved
lengthwise 1 pound asparagus 1 boneless leg of lamb, about 2 pounds
Kosher saltfor the couscous 1 tablespoon extra-virgin olive oil 1/2
teaspoon minced garlic 1 cup couscous 1/2 teaspoon salt 1/4 cup
toasted pine nutspreparationto make the marinade: In a small bowl
whisk together the marinade ingredients along with pepper to
taste.Arrange the vegetables on a plate and brush all sides with some
of the marinade. Cover with plastic wrap and refrigerate until ready
to grill.Trim the leg of lamb of any excess fat and cut into 1-1/2
inch pieces. Place the lamb pieces in a large, resealable plastic bag
and pour in the remaining marinade. Press the air out of the bag and
seal tightly. Turn the bag several times to distribute the marinade,
place the bag in a bowl, and refrigerate for 2 to 8 hours, turning
occasionally.To make the couscous: In a medium saucepan over low heat
warm the oil and cook the garlic until it sizzles. Stir in the
couscous. Cook, stirring over low heat until the couscous begins to
turn golden, about 5 minutes. Add 1-3/4 cup of water and the salt and
heat to boiling. Stir once. Remove from the heat and let stand,
covered, 10 minutes or until all the liquid is absorbed. Sprinkle with
the pine nuts.Remove the lamb pieces from the bag and discard the
marinade. Thread the lamb pieces on skewers. Grill the skewers and
vegetables over Direct Medium heat until the meat is medium rare and
the vegetables are cooked through, about 8 minutes, turning once
halfway through grilling time. Serve the lamb kebabs warm with the
toasted couscous and vegetables.