Pork and Scallion Kebabs with Herbed Couscous
25 min1 serving
Grilled pork and scallion skewers with a fresh herb and cucumber couscous salad.
| prepHeat grill or grill pan to medium-high | ||||
| 1/2 lemon, zest finely grated (for marinade) | Grate lemon zest, divide between bowls | Serve herbed couscous with pork and scallions | ||
| 1 tbsp lemon juice | Mix lemon juice, garlic, oil, salt & pepper | |||
| 1 clove garlic, pressed or finely grated | ||||
| 1 tbsp olive oil | ||||
| Kosher salt and pepper | ||||
| 1/2 lb pork tenderloin, thinly sliced on diagonal | Toss pork and scallions in marinade | Thread pork & scallions on skewers, grill 2–3 min per side | Squeeze remaining lemon juice on kebabs | |
| 2 scallions, each cut into four 2-inch pieces | ||||
| 1/2 lemon, zest finely grated (for couscous) | Toss couscous & zest with boiling water, rest 10 min | Fluff couscous, toss with herbs, cucumber & feta | ||
| 100 g couscous | ||||
| 1/2 cup plus 150 ml boiling water | ||||
| 10 g mint leaves, finely chopped | ||||
| 15 g flat-leaf parsley, finely chopped | ||||
| 1 Persian cucumber, cut into very small pieces | ||||
| 15 g feta cheese, crumbled | ||||
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