Herb-Crusted Grilled Lamb Shoulder with Jeweled Couscous

In a small bowl, combine the garlic, rosemary, thyme, lemon zest, 2 tablespoons of olive oil, salt, and pepper into a thick paste.

Score the lamb shoulder with shallow cuts across the surface in a crosshatch pattern. Rub the herb paste all over the lamb, pressing it into the cuts. Let it sit at room temperature for 30 minutes, or refrigerate covered for up to overnight.

Set up a grill for indirect heat, targeting a temperature of 300 degrees F. Place the lamb on the cooler side of the grill, fat side up. Cover and cook for 2 to 2.5 hours, maintaining a steady temperature, until the internal temperature reaches 190 degrees F and the meat is fork-tender.

During the last 15 minutes, move the lamb over direct heat briefly to char the exterior, turning once, about 3 minutes per side.

Transfer the lamb to a cutting board, tent loosely with foil, and rest for 15 minutes.

While the lamb rests, place the couscous in a large bowl with the butter and remaining tablespoon of olive oil. Pour the boiling broth over the couscous, stir once, cover tightly with plastic wrap, and let steam for 5 minutes. Fluff with a fork.

Fold the pomegranate seeds, pistachios, dried apricots, mint, parsley, and lemon juice into the couscous. Season with salt and pepper.

Spread the jeweled couscous on a large serving platter. Pull the lamb into large chunks or carve into thick slices and arrange over the couscous. Pour any accumulated resting juices over the top.