Beef shashlik with couscous

Ingredients:

• 1/4 cup and 1 tbsp olive oil
• 1/4 cup red wine vinegar
• 2 tsp chopped fresh rosemary
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 600 g beef pulp (rump or topsteak), cut into 2.5 cm pieces
• 1.5 cups couscous
• 2 tbsp chopped fresh parsley
• 1 large red onion, cut into 4 thick slices
• 4 pcs. plum-shaped tomato, cut in half

Preparation:

1. Immerse 4 wooden skewers in water for 20 minutes.
2. In a large bowl, combine 1/4 cup olive oil, vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste. Set aside 2 tablespoons of the vegetable marinade, then add the beef to the bowl and toss with the remaining marinade. Let the meat marinate at room temperature for 20 minutes.
3. Prepare the couscous as directed on the package. Toss the cooked couscous with the remaining 1 tablespoon of olive oil, parsley, and salt and pepper to taste.
4. Preheat a large grill pan to high heat. Thread the meat onto skewers. Combine the onion, tomatoes, and remaining 2 tablespoons of marinade in a bowl.
5. Brush a frying pan with olive oil and add the kebabs and onion slices. Fry the onions on both sides for 4-6 minutes, until golden brown. Fry the kebabs on all sides for 8-10 minutes. The meat will be medium-rare. Transfer the kebabs and onions to a serving dish and season with salt. Add the tomatoes, cut side down, and fry on both sides for about 4 minutes.
6. Serve the kebab with couscous, tomatoes and onions.