Preheat grill to medium-high heat.

Thread meatballs, red pepper, and zucchini onto 8 skewers.

Spray skewers with non-stick cooking spray and season.

Grill skewers for 5-8 minutes, turning occasionally, until browned and cooked through.

Place couscous in a medium heatproof bowl.

Stir in boiling chicken stock.

Cover with plastic wrap.

Let stand for 5 minutes, or until liquid is absorbed.

Using a fork, fluff and separate grains.

Add orange juice, parsley, spinach, and feta cheese to the couscous.

Toss to combine.

Serve beef skewers with couscous mixture and barbecue sauce.