Soak 8 wooden skewers in water for around 20 minutes (this stops them from burning)
Line an oven tray with tinfoil
Evenly place a variety of the vegetables through the skewers, I like to end with a mushroom or pepper but it’s up to you.
Spread your vegetable skewers across the lined oven tray.
In a bowl for your skewer marinade, add your lemon juice, rind, basil, garlic and oil and stir
Evenly spread the marinade across the skewers and allow to sit for 10 minutes
Place in the over for 15 minutes and finish under the grill for 5-8 minutes, turning every few minutes.
Meanwhile in a separate heatproof bowl add your couscous, boiled vegetable stock, lemon juice and rind allow to sit for 10 minutes until the water has been absorbed, cover with tin foil to maintain the heat.
Serve on your bed of couscous and enjoy!