FOR THE LAMB:

Place lamb in large zip lock bag with marinade. Close and shake well then refrigerate for a minimum of 4 hours. Wash vegetables, cut peppers in half and remove seeds then cut into 1” squares. Slice zucchini into ½” thick round slices. Peel outer onion skin and cut into 1” squares. Skewer the lamb and vegetables with an 8-10” metal skewer. Start with a piece of lamp, then 1 zucchini, 1 onion and 1 pepper; repeat until skewer is full. End with one piece of lamb (this keeps vegetables from falling off). Reserve ¼ cup of marinade for couscous. Place skewers in long baking dish, cover and refrigerate until 20 minutes prior to grilling. Will hold for up to 24 hours. Prepare the Barbecue to medium-high heat (see instructions in firing up the grill section). Begin to grill about 10 minutes before couscous is ready. Place skewers on grill and cook 2 to 3 minutes per side (4 sides) or desired doneness. Use long handled tongs to turn. Transfer back to dish & loosely cover; serve within 5 to 10 minutes.