Smoked Paprika and Basil Beef Skewers With Couscous

500g (17 oz) beef fillet cut into (30- one inch cubes)
1/2 cup natural yogurt
2 tbsp lemon juice
1 tbsp
Henry Langdon Smoked Paprika and Basil Sea Salt Rub
12 Bamboo skewers

1 cup beef stock, boiling
1 cup couscous
1/4 cup chopped flat leaf parsley
1 tbsp chopped basil
1 tbsp butter
1 tbsp lemon juice
1/3 cup roasted pine nuts
Time: Prep time 15 minutes, Cook time 10 minutes

Soak the bamboo skewers in water for 30 minutes. (metal skewers optional)
Thread the beef onto the presoaked skewers.
Combine the Henry Langdon Smoked Paprika and Basil Sea Salt Rub , yogurt and lemon juice in a flat dish. Add the skewers and gently turn until the beer is coated with the yogurt mix.
Preheat the BBQ of grill to medium.
Add the couscous to the boiling stock, stir and cover. Remove from the heat and allow to sit for 2 minutes then fluff with a fork. Add the parsley, basil, butter, lemon juice and half the pine nuts.
Oil the BBQ plate and cook the skewers on moderate heat for 2-3 minutes each side or until cooked.
Place the couscous onto a serving platter then arrange the skewers on top and garnish with the remaining pine nuts.