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.