Moroccan Lamb Kebabs with Golden Couscous

Ingredients

3/4 cup olive oil

2/3 cup fresh lemon juice

6 large garlic cloves, minced

2 tablespoons chopped fresh mint

4 teaspoons salt

4 teaspoons grated lemon peel

2 teaspoons ground black pepper

2 teaspoons ground coriander

1 teaspoon ground cumin

4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes

16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks