For the kebabs (makes 8)
- 2 tbsp ground cumin
- 2 tsp dried sage
- 4 tsp smoked paprika
- 1⁄2 tsp cayenne pepper
- 2 tsp turmeric powder
- Juice of 2 lemons
- 1 tsp crushed garlic
- 125 ml good quality tomato sauce
- 60 ml balsamic vinegar
- 6 sprigs of thyme, leaves only
- 30 ml olive oil
- 800 g – 1 kg smoked pork fillet
- 2 – 3 peaches, cut into 16 wedges
- 8 wooden kebab skewers
For the couscous salad
- 175 g flavoured or unflavoured couscous
- 125 ml vegetable stock, warm
- 150 g cucumber, diced
- 1 1⁄2 feta slice, crumbled
- 1 peach, skinned and diced
- 1⁄2 red onion, finely chopped
- A handful of fresh basil leaves
1. For the kebabs, make the marinade by mixing all of the ingredients together, except the pork and peaches. Soak 8 kebab skewers in hot water for 20 minutes (this will prevent them from burning while cooking).
2. Cut the pork fillet into bite-size pieces. You need 3 pieces per skewer – 24 pieces in total. Place the meat in the marinade and use your hands to rub it all over the meat. Allow to marinate in the fridge for at least 30 minutes.
3. Preheat a griddle pan until hot and heat the grill of the oven to 200°C.
4. Thread the pork and peaches onto the skewers, alternating them. Fry in the griddle pan for 3 – 4 minutes per side, keeping an eye on them to make sure they don’t burn. Place the griddled kebabs on a baking tray and brush with remaining marinade. Place under the grill un- til cooked through and tender, about 10 – 12 minutes.
5. For the salad, place the couscous in a mixing bowl and pour the warm stock on top. Cover and set aside until all the liquid has been absorbed, about 10 minutes. Allow to cool completely before stirring in the rest of the salad ingredients.
6. Serve the kebabs with couscous on the side.
Depending on the size of the bowl you use to make the couscous, you might need a little more or a lit- tle less stock. The main thing is to add just enough stock to cover the couscous.