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1
Soak 4 wooden skewers in water, 20 minutes.
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2
Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl.
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3
Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.
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4
Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.
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5
While the couscous is cooking, preheat a large grill pan over high heat.
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6
Thread the steak onto the skewers.
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7
Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.
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8
Brush the grill pan with olive oil and add the kebabs and onion rounds.
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9
Cook the onion, turning once, until charred and tender, 4 to 6 minutes.
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10
Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare.
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11
Transfer the kebabs and onion to a plate and season with salt.
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12
Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes.
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13
Serve the kebabs with the couscous, tomatoes and onion.
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14
Per serving: Calories 589; Fat 28 g (Saturated 6 g); Cholesterol 98 mg; Sodium 314 mg; Carbohydrate 47 g; Fiber 4 g; Protein 35 g
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15
Photograph by Antonis Achilleos
