Barbecued harissa pork on haloumi and zucchini couscous

Lift the lid on your barbie to grill up these Lebanese-style kebabs with herb and zucchini couscous.

Recipe «Barbecued harissa pork on haloumi and zucchini 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 sheff would need: 2 pork fillets, cut into 2cm cubes across the grain, 3 tsp ground cumin, 3 tsp ground coriander, 2 tsp caraway seeds, 1/2 tsp chilli powder , 1 garlic clove, crushed, 1 tbsp Massel chicken style liquid stock or water, 1 large green zucchini, ends trimmed, halved lengthways, cut crossways into 1cm-thick slices , 80g haloumi, cut into 1cm cubes, 190g couscous, 500ml boiling water, 1/4 cup loosely packed coarsely chopped fresh parsley, 2 tbsp finely chopped fresh mint, 2 tsp finely grated lemon rind, Pinch of salt, Lemon wedges, to serve.

Ingredients:

• 2 pork fillets, cut into 2cm cubes across the grain 
• 3 tsp ground cumin 
• 3 tsp ground coriander 
• 2 tsp caraway seeds 
• 1/2 tsp chilli powder 
• 1 garlic clove, crushed 
• 1 tbsp Massel chicken style liquid stock or water 
• 1 large green zucchini, ends trimmed, halved lengthways, cut crossways into 1cm-thick slices 
• 80g haloumi, cut into 1cm cubes 
• 190g couscous 
• 500ml boiling water 
• 1/4 cup loosely packed coarsely chopped fresh parsley 
• 2 tbsp finely chopped fresh mint 
• 2 tsp finely grated lemon rind 
• Pinch of salt 
• Lemon wedges, to serve 

Instructions

1. Thread the pork onto skewers. Place in a glass or ceramic dish. Combine the cumin, coriander, caraway seeds, chilli, garlic and stock in a small bowl. Rub over pork to evenly coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
2. Preheat a barbecue grill on high. Add the pork skewers and cook for 3 minutes each side for medium or until cooked to your liking. Transfer pork skewers to a plate. Cover with foil and set aside for 5 minutes to rest. Add zucchini to the grill and cook for 1 minute each side or until brown and tender. Add haloumi and cook for 1 minute or until brown all over. Transfer zucchini and haloumi to a bowl.
3. Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the zucchini, haloumi, half the parsley, mint and lemon and stir to combine. Taste and season with salt.
4. Spoon the couscous mixture among serving plates. Top with pork skewers and sprinkle with the remaining parsley. Serve immediately with lemon wedges.