Instructions: Place the oil, oregano, garlic, salt, and pepper in a nonreactive baking dish. Add the lamb and marinate, refrigerated, overnight.

To prepare the couscous, roast the bell pepper on the grill and let steam. When cool, peel, seed, dice, and set aside. Meanwhile, lay the eggplant, zucchini, and onion on a work surface, sprinkle with salt, and brush both sides with 3 tablespoons of the oil. Grill the vegetables over direct medium-high heat for 3 or 4 minutes per side. When cool, chop the vegetables and set aside with the peppers. Place the water and a pinch of salt in a saucepan and bring to a boil. Add the remaining 1/2 teaspoon of oil and the couscous; stir once, and remove from the heat. Cover the pan and let sit for 10 minutes to allow the couscous to absorb the liquid.

Remove the lamb from the marinade and thread onto 2 parallel skewers. (If using bamboo skewers, soak in water for 30 minutes to prevent burning. Grill over direct medium-high heat for 7 or 8 minutes, turning occasionally. Transfer to serving plates. Add the diced vegetables, olives, 3 tablespoons of the parsley, lemon juice, and lemon zest to the couscous, and fluff with a fork. Serve with the lamb skewers, and garnish with the remaining tablespoon of parsley.

NOTES : This dish successfully combines elements from opposite sides of the Mediterranean. Souvlaki is the Greek dish of skewered, grilled marinated lamb, while couscous is a North African classic thats traditionally served with grilled or roasted lamb.

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