Thursday 12th Feb - Spiced Pork Kebabs with Pea and Herb Cous Cous
by SuperValu
2 people25 minutes0 minutes
Ingredients
16 - Cherry Tomatoes
100gFrozen Peas
1tspGround Cumin
1 - Lemon
juiced
1tbspRapeseed Oil
4 - Skewers
1 - SuperValu Carrot
grated
1tspSuperValu Chilli Flakes
1 - SuperValu Fresh Coriander
small pack
1 - SuperValu Fresh Mint
small pack mint, chopped
100gSuperValu Goodness Cous Cous
1tspSuperValu Paprika
300gSuperValu Quality Irish Eye of Pork Loin
cut into cubes
220mlVegetable 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.