Pork and fennel skewers with pistachio couscous

    50 min

    Pork skewers favoured with fennel and almonds, grilled on a skewer and served with a couscous salad. The salad is made with toasted pistachios, spicy peppers, lemon, mint and coriander with a harissa dressing. See note about toasting.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • Pork kebabs
    • 250g pork mince
    • 1 onion, finely chopped
    • 1 heaped teaspoon harissa paste
    • 1 teaspoon fennel seeds, toasted
    • 1/2 teaspoon cumin seeds, toasted
    • salt and pepper to taste
    • 2 tablespoons almonds, toasted
    • For the couscous
    • Couscous for 2, cooked to packet instructions
    • 2 tablespoons pistachios, toasted
    • 4 piquant peppers from the jar, chopped
    • salt and pepper to taste
    • 2 teaspoons harissa paste
    • 1/2 teaspoon cumin seeds, toasted
    • 1/2 teaspoon coriander seeds, toasted
    • 2 tablespoons olive oil
    • 1 tablespoon runny honey
    • juice from 1/2 lemon
    • zest from 1 lemon
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons chopped fresh mint
    • Sauce
    • 1 tablespoon harissa paste
    • 1 tablespoon olive oil

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. In a mixing bowl, combine the pork mince, onion, harissa, fennel, cumin and seasoning. Using your hands, mix the ingredients together well. Finally, stir through the almonds.
    2. Separate the mixture in to two. Shape each half around a flat sides skewer to form a long sausage shape. Place onto a grill rack and grill until browned and cooked through. Cook slowly for 25 minutes, depending on the thickness of your sausage skewers.
    3. Meanwhile, to the cooked and fluffed up couscous, add the pistachios and peppers. Season and mix well.
    4. Heat a small frying pan and add the harissa paste, cumin seeds and coriander seeds. Mix well. When the aroma is evident add the olive oil and honey. Stir for a minute then stir in the lemon juice and zest. Taste - if too bitter from the lemon add a little more honey and more pepper. Pour into the couscous and mix well. The couscous salad should be served at room temperature.
    5. Ten minutes before the skewers are ready place 2-4 slices of lemon on the grill and cook until browned on top. Use slices from the lemon that has been zested and not the juiced 1/2.
    6. Stir through the mixed herbs into the couscous and plate up. Add a sausage skewers, grilled lemon and a little extra sauce made from the combined harissa and olive oil.


    It is important to temper the spices so the full flavour is released. Do this by heating a dry frying pan over medium heat and pan toasting the spice, being careful not to burn. The nuts can also be pan toasted this way.

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    Made this yesterday for myself and my partner. The only thing I didn't add was the peppers to the couscous as I didn't have any. The pork skewers were lovely. You can really taste the different herbs and spices and they were really juicy. The couscous was the best I've made in a long time and had loads of flavour. There were two skewers left over as I made the recipe for four. So tonight I am going to cut the remaining two into slices and fry them off. We are going to have them with salad in pittas with a quark and mint dressing and SW chips. Can't wait for dinner time 😋🍢  -  10 Jun 2015