Barbecued harissa pork on haloumi & zucchini couscous

This recipe needs to marinate for 30 minutes. You will need 8 bamboo or metal skewers for this recipe. If using bamboo, soak them in cold water for 10 minutes.

 

Ingredients

2 (about 1kg) 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 tbs chicken 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
1/4 cup loosely packed coarsely chopped fresh parsley
2 tbs finely chopped fresh mint
2 tsp finely grated lemon rind
Pinch of salt
Lemon wedges, to serve

 

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Method

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.