Wash and dry all produce. Preheat the broiler to high. Soak the skewers in water. Core, seed, and dice the peppers into 3/4-inch cubes. Halve, peel, and dice the shallots into 3/4-inch pieces. Finely chop the parsley, reserving a few leaves for garnish. Halve each zucchini lengthwise, then cut into thin half- moons. Zest and halve the lemon.

Cook the couscous: Bring a large pot of salted water to a boil. Once boiling, add the couscous and cook 8-9 minutes, until al dente. Drain.

Meanwhile, toss the beef in a large bowl with the peppers, shallots, Southwest seasoning, and a large drizzle of olive oil. Season generously with salt and pepper. Thread the beef, peppers, and shallots onto the skewers, alternating between each.

Place the skewers onto a baking sheet. Place under the broiler for 5-7 minutes, turning halfway through, until lightly charred and cooked to desired doneness.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini. Cook, tossing, for 4-5 minutes, until slightly golden. Toss the couscous, lemon zest, and parsley into the pan. Add a squeeze of lemon and a large drizzle of olive oil. Season generously with salt and pepper.

Finish and serve: Serve the beef and pepper skewers on a bed of zucchini and couscous salad. Garnish with the reserved parsley leaves and enjoy!