Veal Tenderloin Kabobs on Couscous Salad

Ingredients

• 1 3/4 pound veal tenderloin
• 3 garlic cloves, chopped
• 1 tablespoon lemon zest
• Juice of one lemon
• 1 tablespoon chopped parsley
• 1 teaspoon each of chopped fresh thyme, dried oregano
• ¼ cup olive oil
• Pepper
• 8 skewers
• 1 cup Israeli couscous
• 1 cup boiling salted water
• ½ cup chopped fresh Italian parsley
• ¼ cup chopped fresh mint
• 1 tablespoon fresh dill
• 10 black olives, pitted and chopped
• 2 tablespoons olive oil
• Juice of half a lemon
• 1 shallot, chopped
• 2 cucumbers, cut into small cubes or slices
• 1 peach or nectarine, cut into quarters
• 12 cherry tomatoes