BBQ Harissa Pork on Zucchini Couscous

I have been trying to make this meal for nearly 2 weeks now, but something alwasy keeps coming up. I finally got around to making it tonight and it was pretty good. The couscous was supposed to be made with zucchini and haloumi, but I didn't have any haloumi, so I used feta. I also added some sweet potato greens from my CSA box, as I needed to use them up. All in all, a pretty healthy meal.




BBQ Harissa Pork on Zucchini Couscous
(Serves 4)

1.5lb pork tenderloin, 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 zucchini, ends trimmed, halved lengthways, cut crossways into 1cm slices
2 cups of sweet potato greens, rinsed and chopped
80g feta, cut into cubes
1 cup couscous
2 cups boiling water
1/4 cup loosely packed coarsely chopped parsley
2 tbs finely chopped fresh mint
2 tsp finely grated lemon rind
pinch of salt

1. Thread pork onto skewers. Place in a glass or ceramic dish. Combine cumin, coriander, caraway seeds, chilli, garlic and stock or water in a bowl. Rub over pork to evenly coat. Cover and place in the fridge for 30 minutes.

2.Pre-heat BBQ on high. Add pork skewers and cook 3 minutes on each side or until cooked to your liking. Transfer skewers to a plate and cover with foil for 5 minutes to rest.

3. Meanwhile, place some olive oil in a medium fry pan. Add zucchini and saute until golden brown. Add sweet potato greens and saute for a few more minutes until wilted and tender. PLace couscous in a large bowl and pour over boiling water. Cover with plastic wrap and let sit for 5 minutes or until liquid is absorbed. Stir to separate the grains. Add zucchini mixture, feta, parsley, mint and lemon rind to couscous and stir to combine. Season with salt.

4. Spoon couscous onto plates, then top with pork skewers and sprinkle remaining parsley. Serve immediately.