PORK AND PINEAPPLE SKEWERS WITH CITRUS COUSCOUS

Pineapple contains a type of enzyme called bromelain, which helps break down protein. You can use tinned chunks or fresh pineapple. Although technically a processed food, tinned fruit is still healthy, especially when tinned in juice.

SERVES 4 (MAKES 8 KEBABS)

4tbsp honey

4tbsp apple cider vinegar 2tsp tamari

600g (1lb 5oz) lean pork fillet, cut into bite-sized cubes

250g (9oz) wholemeal couscous

500ml (18fl oz) hot fresh chicken or vegetable stock (homemade or choose a brand that’s free from artificial colours, flavours and preservatives)

2tbsp extra-virgin olive oil Juice of 1 orange

Sea salt and freshly ground black pepper

2 handfuls of chopped fresh herbs (coriander, mint or parsley)

A handful of pistachio kernels, roughly chopped

A pinch of chilli flakes (optional)

300g (10½oz) pineapple chunks (fresh or tinned in juice)

1 green pepper, deseeded and cut into squares 6 spring onions, trimmed and quartered

If you are using wooden skewers, soak 8 skewers in cold water (this prevents them from burning on the grill). Put the honey, vinegar and tamari into a small saucepan set over a low heat and warm through, then leave to cool. Tip the pork into the pan and mix until all the pieces are well covered in the sauce. Leave to marinate for 15 minutes.

Place the couscous in a large, shallow bowl and pour in the stock. Cover and leave to sit for 5 minutes, or until fluffy. Add the olive oil and orange juice, season with salt and pepper, and fluff up with a fork. Stir in the herbs, pistachio kernels and chilli flakes (if using), then set aside.

Build the kebabs by alternating pieces of pork, pineapple, green pepper and spring onion on the skewers. Heat a griddle pan or large non-stick frying pan set over a high heat (you could also barbecue them in the summer) and griddle the skewers for 3 minutes on each side (12 minutes in total), until the pork is cooked through. Serve the skewers on top of the couscous.