Pork kebabs with apple salsa & pistachio couscous

Recipes / Meat

We love how this recipe uses both fresh and dried fruit to add sweetness to this spiced pork.

Recipe «Pork kebabs with apple salsa & pistachio couscous» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 pork fillets, cut into 2cm pieces, 1 tbsp finely grated lemon rind, 60ml fresh lemon juice, 2 tsp Moroccan Seasoning Mild, 500ml Massel chicken style liquid stock , 380g couscous, 90g sultanas, 100g unsalted pistachio kernels, finely chopped , 40g butter, coarsely chopped, 1 red onion, cut into 2cm pieces, Olive oil, to grease, 1 large red apple, cored, cut into 1cm pieces, 2 small Lebanese cucumbers, halved, deseeded, cut into 1cm pieces, 1/2 small red onion, finely chopped, 60ml fresh lemon juice.

Ingredients:

  • 2 pork fillets, cut into 2cm pieces 
  • 1 tbsp finely grated lemon rind 
  • 60ml fresh lemon juice 
  • 2 tsp Moroccan Seasoning Mild 
  • 500ml Massel chicken style liquid stock 
  • 380g couscous 
  • 90g sultanas 
  • 100g unsalted pistachio kernels, finely chopped 
  • 40g butter, coarsely chopped 
  • 1 red onion, cut into 2cm pieces 
  • Olive oil, to grease 
  • 1 large red apple, cored, cut into 1cm pieces 
  • 2 small Lebanese cucumbers, halved, deseeded, cut into 1cm pieces 
  • 1/2 small red onion, finely chopped 
  • 60ml fresh lemon juice 

Instructions

  1. 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.
  2. 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.
  3. To make the salsa, combine the apple cucumber, onion and juice in a bowl. Taste and season with salt and pepper.
  4. 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.
  5. Divide couscous among serving plates. Top with skewers and salsa to serve.