Zest and juice 1 lemon. Juice second lemon. In a small saucepan combine 1 1/2 cups water, raisins, and 1/2 teaspoon salt. Bring to a boil. Stir in couscous. Cover, remove from heat and let stand 5 minutes. Stir in green onion and lemon zest.
On baking sheet, whisk 1/4 cup juice and oil. Add skewers and turn to coat. Season skewers with 1/4 teaspoon salt. Preheat broiler to high (500°F). Transfer skewers to lightly greased broiler pan. Broil until chicken is cooked through and peppers are soft, turning over halfway through, about 12 minutes. Serve kebobs with couscous.
Chop chicken thighs and green pepper into 1-inch chunks. Assemble 8 identical metal skewers, alternating chicken, grape tomatoes, and green pepper. Refrigerate.