For the kebabs:

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1 Ib ground beef (or your favorite ground meat)

1 onion

1 red bell pepper

½ bunch parsley

1-2 garlic cloves

3 tbsp olive oil

1 tbsp paprika

1 tbsp salt

1 tsp black pepper

½ tsp cumin

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For the couscous:

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1(500g) package pearl couscous

1 onion, sliced

1 grated carrot

4 cups chicken stock (or water)

3 tbsp olive oil

Black pepper to taste

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If using water, add 1 tbsp salt. For a drier couscous, use 3½ cups liquid.

For the salad:

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1 head iceberg lettuce, chopped

1 can sweet corn, drained

3 Persian cucumbers, chopped

Juice of 1 lemon

Olive oil

Salt and black pepper

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1. Place the onion, red pepper, parsley, and garlic into a food processor and pulse until finely minced. Transfer to a strainer and squeeze out all excess liquid.

2. Mix with the ground meat, olive oil, and spices.

3. To form the kebabs, place some of the meat mixture onto a gallon-size plastic bag. Lay a wooden skewer in the center, fold the bag over, and use a knife to press and spread the meat evenly across the skewer.

4. Add the couscous, onion, carrot, olive oil, black pepper, and broth to a 9x13-inch baking dish and mix.

5. Lay the kebabs across the top, making sure they do not touch the liquid.

6. Cover with parchment paper and then foil. Bake at 375°F (190°C) for 25-30 minutes. Remove the cover and bake for another 15 minutes. Broil for 5 minutes if desired.

7. While the couscous bakes, toss together the salad ingredients.

8. Serve!