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.
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.
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