We've trapped goodness and flavour in this dish and it's not getting out. Smoky, oven-roasted vegetables are tossed all around with couscous and jazzed up with crumbled feta. Sure, veg-lovers could happily stop there, but we're not gonna. Instead, we're frying (or barbecuing, but that's up to you) succulent lamb skewers to really nail down deliciousness.
Preheat oven to 220°C fan-forced. Remove core and chop capsicum into 3cm pieces. Peel and chop onion into eight pieces. Chop zucchini into rounds.
Place vegetables on a lined baking tray and drizzle with 20ml (1 tablespoon) olive oil, paprika, salt and pepper. Crumble feta over vegetables and bake for 15 minutes or until softened and caramelised.
Heat remaining oil in a frypan over medium-high heat. Season lamb skewers well with salt and pepper and cook for 4 minutes each side or until cooked through. While lamb is cooking, continue with step 4.
Place couscous in a heatproof bowl and pour over 180ml (¾ cup) boiling water. Cover bowl with a tea towel or a plate and set aside for 5 minutes or until all the water has been absorbed. Fluff couscous with a fork.
Rinse and roughly chop parsley. Once vegetables are caramelised and cooked through, add couscous, parsley and currants to tray and gently toss to combine. Season to taste.
Cut lemon into wedges. Serve lamb kebabs with couscous, lemon wedges and tzatziki.