Grilled Lamb Chops and Vegetable Kebabs

Ingredients

• 2 tablespoons olive oil plus more for grates
• 2 medium zucchini (6 ounces each) sliced crosswise into 16 rounds
• 12 cherry or grape tomatoes
• Coarse salt and ground pepper
• 1 cup couscous
• 1/3 cup chopped fresh parsley plus sprigs for garnish (optional)
• 8 lamb rib chops (3 to 5 ounces each) or 4 shoulder chops (6 to 8 ounces each)
• 2 teaspoons ground coriander
• Lemon wedges for serving (optional)

Instructions

1. 1
   Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers (see note, below); alternately thread zucchini, cut side down, and tomatoes (see photo, below). Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.
2. 2
   Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.
3. 3
   Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.
4. 4
   Note: Before using, soak wooden skewers in a shallow bowl of water, 30 minutes.