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Barbecued harissa pork on haloumi and zucchini couscous
Barbecued harissa pork on haloumi and zucchini couscous
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Grill Lebanese-style kebabs with herb and zucchini couscous.
Ingredients:
  • 2 (about 1kg) pork fillets, cut into 2cm cubes across the grain
  • 7.50 gm ground cumin
  • 3 tsp ground coriander
  • 2 tsp caraway seeds
  • 1/2 tsp chilli powder
  • 20.40 gm chicken style liquid stock or water
  • 1 large (about 220g) green zucchini, ends trimmed, halved lengthways, cut crossways into 1cm-thick slices
  • 80g haloumi, cut into 1cm cubes
  • 190g (1 cup) couscous
  • 500ml (2 cups) boiling water
  • 62.50 ml loosely packed coarsely chopped fresh parsley
  • 40.00 ml finely chopped fresh mint
  • 2 tsp finely grated lemon rind
  • Pinch of salt
  • Lemon wedges, to serve
Instructions:
  • Skewer the pork and place in a dish. Mix cumin, coriander, caraway seeds, chili, garlic, and stock in a bowl. Coat the pork with the mixture, cover, and refrigerate for 30 minutes to enhance flavors.
  • Preheat the barbecue grill on high until it's sizzling hot. Grill the pork skewers for 3 minutes on each side for a perfect medium cook, or adjust to your preferred doneness. Place the cooked pork skewers onto a plate, cover them with foil, and let them rest for 5 minutes. Grill the zucchini for 1 minute on each side until they're beautifully browned and tender. Next, add the haloumi to the grill and cook it for 1 minute until it's golden brown all over. Finally, transfer the zucchini and haloumi to a bowl for serving.
  • Place couscous in a large heatproof bowl and pour boiling water over it while gently stirring with a fork. Cover with plastic wrap and let sit for 5 minutes until liquid is absorbed. Fluff the couscous with a fork. Add zucchini, haloumi, half of the parsley, mint, and lemon, then mix well. Season with salt to taste before serving.
  • Divide the flavorful couscous among plates, top with juicy pork skewers, and sprinkle with fresh parsley. Serve with lemon wedges for a burst of flavor.

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