Aegean Island Souvlaki With Grilled Vegetable Couscous Recipe

• 1/2 c. extra virgin extra virgin olive oil
• 2 Tbsp. chopped fresh oregano leaves
• 1 x clove chopped
• salt and freshly grnd black pepper to taste
• 11/2 lb boneless shoulder of lamb or possibly lamb loin, diced into 1-inch pcs
• 1 x red bell pepper
• 1 sm eggplant sliced in half lengthwise
• 2 sm zucchini sliced in half lengthwise
• 1 sm red onion sliced
• salt to taste
• 31/2 Tbsp. extra virgin olive oil divided
• 11/2 c. water
• 1 c. couscous
• 1/2 c. black olives (such as kalamata) pitted and minced
• 4 Tbsp. chopped fresh flat-leaf parsley divided
• 1/4 c. freshly squeezed lemon juice
• 1/2 tsp chopped lemon zest

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

extra virgin extra virgin olive oil, oregano, clove chopped, salt, boneless shoulder of lamb, red bell pepper, lengthwise, zucchini, red onion, salt, extra virgin olive oil, water, couscous, black olives, parsley, freshly squeezed lemon juice, lemon zest

Taken from cookeatshare.com/recipes/aegean-island-souvlaki-with-grilled-vegetable-couscous-62558 (may not work)