Method 
TOTAL TIME: 10 mins
PREPARATION TIME: 20 mins
SERVES: 4
1. Preheat a bbq to medium high heat. In a large bowl combine the beef, garlic, 2 tbsp of parsley, spices, breadcrumbs and egg. Season with salt and pepper and mix thoroughly with your hands. Divide the mixture evenly into 8 balls.
2. Place a meat ball onto the end of a skewer and gently mould it into a flat sausage shape down the skewer, packing it tightly with your hand. This should be about 10 cm long, 4 cm wide, and 2 cm thick. Repeat with remaining meat. Rub a little olive oil onto each meat skewer and cook on the bbq for about 4 mins per side, or until cooked through. Remove from the bbq to a plate and rest for 3 mins.
3. While the meat is cooking, make the couscous: Combine the stock and salt in a medium saucepan, and bring to the boil. Remove the pan from the heat and stir in the couscous. Cover the pan tightly and stand for 5 mins, or until the liquid is absorbed and the couscous is tender. Fluff with a fork and mix in the olive oil and 1 tbsp of parsley. Season with pepper to taste, cover and keep warm.
4. Mix the yogurt in a small bowl with lemon rind and juice and season to taste with salt and pepper. Spoon the couscous evenly onto the centre of 4 serving plates. Place 2 skewers next to each mound of couscous and top with a dollop of the lemon yogurt sauce, serve immediately.
Serving Suggestion: Serve with cucumber salad.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
