Place lamb, oil and seasoning in a large bowl. Toss to combine (see note).
Thread lamb and zucchini onto skewers.
Heat a chargrill pan or barbecue grill on medium-high heat. Cook skewers for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil to keep warm.
Meanwhile, place couscous in a large heatproof bowl. Pour over 1¼ cups boiling water. Cover. Set aside for 5 minutes or until water is absorbed. Fluff with a fork to separate grains.
Combine yoghurt and 1 tablespoon coriander in a small bowl. Season with salt and pepper. Drizzle with a little extra oil.
Heat a large frying pan over medium heat. Add cumin. Cook, stirring, for 1 minute or until fragrant. Add Peperonata. Cook, stirring, for 2 to 3 minutes or until warm. Add to couscous with chickpeas and remaining coriander. Toss to combine.
Serve skewers with couscous salad and coriander yoghurt, and sprinkle with extra coriander leaves.
