Beef Skewers with Couscous

Preheat the oven to 180°C (356°F) using top and bottom heating without ventilation.

Place 1 onion, 1 carrot, 1 red bell pepper, 3 garlic cloves, and a handful of fresh parsley into a food processor.

Pulse the ingredients until finely chopped, ensuring they do not turn completely into a liquid puree.

Squeeze and drain the excess liquid out of the chopped vegetable mixture.

Place 500 g beef minced meat into a mixing bowl and add the drained vegetable mixture.

Season the meat mixture with 1 tsp salt, 0.5 tsp black pepper, 1 tsp ground cumin, 1 tbsp red paprika powder, and 1 tbsp tomato concentrate.

Mix everything by hand until well combined.

Place a small ball of the minced meat mixture on the upper portion of a freezer bag.

Lay a wooden skewer horizontally across the middle of the meat ball, parallel to the top edge of the bag.

Fold the upper side of the freezer bag over the skewer and use a butter knife to press and slide the bag downward over the skewer, shaping the meat smoothly into a hot-dog-style kebab around the skewer.

Repeat the shaping process with the remaining minced meat and skewers.

Spread 1 kg couscous into a large baking tray, then mix in 1 sliced onion and 1 shredded carrot.

Pour 700 ml beef bouillon over the couscous mixture to cover, and season with 1 tsp salt and 0.5 tsp black pepper.

Arrange the shaped beef skewers across the top of the baking tray directly over the couscous mixture.

Bake in the preheated oven for about 30 minutes until the beef skewers are cooked through and the meat juices have dripped into the couscous.

Remove from the oven and serve the hot beef skewers alongside the savory couscous.