Beef Skewers and Couscous Salad with Lentils

Ingredients

• 600 g beef (pre‑cut, from the shank)
• 0.5 tsp Chili flakes
• 4 tbsp olive oil
• 1 tbsp freshly chopped rosemary
• 150 g Mountain Lentils
• 200 g instant couscous
• 350 ml vegetable broth
• Salt
• Pepper
• 150 g cherry tomatoes
• 125 g feta
• 1 handful mint
• a pinch ground cumin
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑size pieces. Mix chili flakes with 3–4 tbsp oil and rosemary. Toss the meat cubes in the mixture and cover; refrigerate for about 30 minutes to marinate.

2. 2.

   Rinse lentils in a sieve, drain, and cook in plenty of boiling water for about 40 minutes until tender.

3. 3.

   Place couscous in a bowl, pour over hot broth, and let stand for about 10 minutes to absorb.

4. 4.

   Thread the meat onto wooden skewers, season with salt and pepper, and grill on a hot grill. Turn occasionally and grill for 8–10 minutes.

5. 5.

   Wash and halve tomatoes. Crumble feta. Rinse mint, shake dry, pluck leaves, and roughly chop half of them. Drain lentils. Fluff couscous with a fork and combine with lentils, tomatoes, remaining oil, chopped mint, and cheese. Season with cumin, salt, pepper, and lemon juice.

6. 6.

   Arrange the salad on plates and garnish with remaining mint. Place skewers beside it and serve with flatbread if desired.