Combine lamb, eggplant, bell pepper, and dressing in glass bowl. Let marinate in refrigerator at least 2 hours, or overnight. Soak wooden skewers in water for 10 minutes.
Heat broiler. Alternately thread lamb, eggplant, and pepper pieces onto skewers. Place on broiler rack and cook 4 inches from heat source for 8 to 10 minutes, or until browned. Turn kabobs and broil 6 to 8 minutes more, to desired doneness.
While kabobs are cooking, prepare couscous according to package directions. Serve as a side dish with kabobs.