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Heat grill or grill pan to medium-high. Into medium bowl, finely grate zest of lemon; transfer half to second bowl. Into 1 bowl, squeeze in 1 tablespoon lemon juice. Add garlic, oil, and ⅛ teaspoon each salt and pepper and stir to combine. Thinly slice pork on a diagonal, add to bowl along with scallions and toss to coat.
To second bowl, add couscous and toss to combine. Add boiling water, cover and let sit until water is absorbed, about 10 minutes.
Meanwhile, thread pork and scallions onto skewers and grill until pork is just cooked through, 2 to 3 minutes per side. Squeeze remaining lemon juice on top; transfer half to plate and transfer remaining pork and scallions to airtight container for lunch the next day.
Fluff couscous and transfer half to container for lunch the next day. Toss remaining couscous with mint, parsley, cucumber, and feta. Serve herbed couscous with pork and scallions.