Soak the wooden skewers in water for 10-15 minutes.
In a large pan, over medium heat melt the butter with the oil. Add the chopped onions and garlic. Sweat until translucent in color.
Combine the masala, tumeric, cumin and coriander. Stir continuously to prevent the mixture from burning.
Remove from the heat and mix through the almonds, cranberries, parsley and seasoning.
Add the dry couscous to the onion-spice mixture. Add boiling water, to just cover the couscous. Season with salt and pepper. Cover and set aside.
Cut the red onion in quarters, to separate the layers from one another.
Divide the Beefmaster boerewors into four pieces by twisting the boerewors . Cut the boerewors at the twist.
Roll up into 4 mini rolls. Remove the skewers from the water; push each skewer all the way through the mini boerewors rolls. Add the red onion pieces at each end.
Heat a griddle pan over high heat. Grill the boerewors skewers 4 minutes per side or to taste.