Better Homes and Gardens (Australia) - - Mediterranean Food -

500g pork shoul­der or neck, sinew and skin re­moved, cut into 2.5cm dice

¼ cup le­mon juice

1 Tbsp ex­tra vir­gin olive oil

2 cloves gar­lic, crushed

2 tsp dried oregano

2 tsp dried mint

½ tsp ground cumin

½ tsp dried chilli flakes

1 tsp sea-salt flakes

1 red cap­sicum, cut into 2cm squares

STEP 1 To make sou­vlaki, put pork, juice, oil, gar­lic, herbs, spices and salt in a large bowl and mas­sage un­til pork is well coated. Cover with plas­tic wrap and re­frig­er­ate for 2 hours or ide­ally overnight to mar­i­nate. STEP 2 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Line an oven tray with bak­ing pa­per.

STEP 3 Thread pork pieces and cap­sicum onto 8 skew­ers. Heat a char­grill plate over high heat. Grill skew­ers for 5 min­utes, turn­ing oc­ca­sion­ally, un­til pork and cap­sicum are lightly charred. Trans­fer skew­ers to pre­pared tray and bake for 20 min­utes, or un­til pork is cooked through and ten­der. STEP 4 Mean­while, heat stock in small saucepan over high heat. Put couscous in a large heat­proof bowl and stir in oil and oregano. Pour in hot stock, stir then cover with plas­tic wrap. Set aside for 5 min­utes. Fluff with a fork and stir in chick­peas, toma­toes, onion, feta, le­mon juice and pars­ley. Sea­son. STEP 5 Spoon couscous into serv­ing bowls, top with pork sou­vlaki, baby cu­cum­bers and mint sprigs. Gar­nish with ex­tra pars­ley leaves and serve with tzatziki on the side, to dol­lop as de­sired.

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