8 wooden skewers, soaked in water
Pre-heat oven to 160°C. Combine salt, rosemary and lemon rind on a baking tray. Cook for 20 minutes until rosemary is crisp and dry. When cooled, grind in a mortar and pestle or small blender. Set aside.
Place couscous in a large bowl and pour in 1 ½ cups boiling water, oil and pepper. Mix and cover, allow to sit for several minutes. Stir with a fork to separate grains and allow to cool.
For the skewers, thread beef onto soaked skewers alternating with zucchini and onions. Finishing with beef. Sprinkle well with the rosemary salt and cook on a pre-heated barbecue grill plate. Cooking for 4-5 minutes each side or until cooked to your liking. Remove to a plate and cover with foil for 5 minutes.
Meanwhile; combine couscous with remaining salad ingredients. Combine olive oil, vinegar, mustard and honey for the dressing. Mix well and toss half through salad.
Serve beef skewers with couscous salad and drizzle with additional dressing.
Make salt in advance and use when required. Great for sprinkling any remainders onto meats or vegetables when roasting.