Pork skewers and couscous make a simple yet filling mid-week meal.
- Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
- Place pork into a glass or ceramic bowl with ginger, sesame oil, garlic and 1 tablespoon of soy sauce. Stir to combine. Cover. Refrigerate for 1 hour, if time permits. Thread pork onto skewers alternately with pineapple and capsicum.
- Place couscous into a heatproof bowl. Pour over boiling water. Cover with foil. Set aside for 3 minutes. Stir with a fork to separate grains. Stir in coriander and 1 1/2 tablespoons of lemon juice. Season with salt and pepper.
- Preheat a chargrill or barbecue grill on high heat. Reduce heat to medium. Brush with 2 teaspoons of olive oil. Cook skewers for 8 to 9 minutes, turning occasionally, or until cooked through.
- Whisk remaining 1 1/2 tablespoons of soy sauce, remaining 1 1/2 tablespoons of lemon juice and remaining 1 tablespoon of oil. Spoon couscous onto plates. Top with skewers. Drizzle with soy mixture. Serve.
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Kitchen Utensil Set