Thursday 12th Feb - Spiced Pork Kebabs with Pea and Herb Cous Cous
RECIPE OVERVIEW
Ingredients
Serves: 2 people
-
16
-
Cherry Tomatoes
-
100
g
Frozen Peas
-
1
tsp
Ground Cumin
-
1
-
Lemon
juiced -
1
tbsp
Rapeseed Oil
-
4
-
Skewers
-
1
-
SuperValu Carrot
grated -
1
tsp
SuperValu Chilli Flakes
-
1
-
SuperValu Fresh Coriander
small pack -
1
-
SuperValu Fresh Mint
small pack mint, chopped -
100
g
SuperValu Goodness Cous Cous
-
1
tsp
SuperValu Paprika
-
300
g
SuperValu Quality Irish Eye of Pork Loin
cut into cubes -
220
ml
Vegetable Stock
made with boiling water
Method
- Preheat oven to 180C / Gas Mark4.
- Soak wooden skewers in water for 30 mins.
- In a bowl combine the pork cubes, cumin, chilli flakes, paprika and ½ tablespoon of oil. Make sure pork is thoroughly covered.
- Thread a piece of pork onto a soaked skewer followed by a cherry tomato.
- Repeat, adding about 3 pieces of pork and 4 cherry tomatoes to each skewer.
- Place the skewers on a baking tray and put in the oven at 180 - 200F for 10 - 20 minutes until cooked through.
- Meanwhile, place cous cous in a pot with 220mls of vegetable stock. Add peas. Bring to boil and then turn down heat and simmer for 5 minutes or until light and fluffy.
- Stir in the carrots, coriander, mint, lemon juice and 1 tablespoon of oil.
- Serve 2 skewers per person and cous cous
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