Pork kebabs with capsicum couscous

Pork kebabs with capsicum couscous

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The ingredient of Pork kebabs with capsicum couscous

  1. 600g diced pork
  2. 1 pkt Gourmet Garden Greek spice mix
  3. 2 tablespoons olive oil
  4. 2 cups (380g) couscous
  5. 200g purchased chargrilled red capsicum, finely chopped
  6. 1/2 cup chopped fresh curly parsley

The instruction how to make Pork kebabs with capsicum couscous

  1. Heat a barbeque or chargrill pan on a medium-high heat. Place the pork and 1 sachet of the garlic, rosemary and parsley (keep the remaining for another use) and 1 tablespoon oil in a bowl. Toss until well combined. Thread the pork onto 12 soaked bamboo skewers.
  2. Add the pork skewers to the pan and reduce heat to medium. Cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes.
  3. Meanwhile, place the couscous and remaining oil in a heatproof bowl. Pour over 2 cups (500ml) boiling water. Cover and set aside for 5 minutes. Use a fork to separate the grains. Stir in the capsicum and parsley.
  4. Divide the couscous mixture among serving bowls. Serve with the skewers.

Nutritions of Pork kebabs with capsicum couscous

calories: 609.45 calories
calories: 33 grams fat
calories: 8.5 grams saturated fat
calories: 45 grams carbohydrates
calories:
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calories: https://schema.org
calories: NutritionInformation

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