We love how this recipe uses both fresh and dried fruit to add sweetness to this spiced pork.
- Place the pork, lemon rind, lemon juice and Moroccan seasoning in a glass or ceramic bowl. Toss to coat. Cover with plastic wrap and place in the fridge for 15 minutes to marinate.
- Meanwhile, bring the stock to the boil in a medium saucepan over high heat. Remove from heat. Stir in the couscous and sultanas. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the pistachio and butter. Taste and season with salt and pepper.
- To make the salsa, combine the apple cucumber, onion and juice in a bowl. Taste and season with salt and pepper.
- Thread the pork and onion onto skewers. Preheat a barbecue flat plate or large frying pan over medium-high heat. Brush lightly with oil. Add skewers and cook for 2-3 minutes each side for medium or until cooked to your liking.
- Divide couscous among serving plates. Top with skewers and salsa to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set