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For the kebabs (makes 8)
- 2 tbsp ground cumin
- 2 tsp dried sage
- 4 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 tsp turmeric powder
- Juice of 2 lemons
- 1 tsp crushed garlic
- 125 ml good-quality tomato sauce
- 60 ml balsamic vinegar
- 6 sprigs thyme leaves only
- 30 ml olive oil
- 800-1000 g smoked pork fillet
- 2-3 peaches cut into 16 wedges
- 8 wooden kebab skewers
For the couscous salad
- 175 g couscous flavoured or unflavoured
- 125 ml warm vegetable stock
- 150 g cucumber diced
- 1 ½ slices feta crumbled
- 1 peach skinned and diced
- ½ red onion finely chopped
- A handful of fresh basil leaves
Prepare marinade
- Mix all ingredients for the kebab marinade, except pork and peaches. Soak the skewers in hot water for 20 minutes to prevent burning.
Prepare pork
- Cut pork fillet into bite-size pieces (24 pieces total, 3 per skewer). Place in marinade, rubbing well into the meat. Cover and marinate in the fridge for at least 30 minutes.
- Heat pans/oven: Preheat a griddle pan until hot. Preheat the oven grill to 200°C.
Assemble skewers
- Thread pork and peach wedges alternately onto skewers. Griddle 3–4 minutes per side until nicely coloured. Transfer to a baking tray, brush with remaining marinade, and grill 10–12 minutes until cooked through and tender.
Prepare couscous
- Place couscous in a bowl, pour over warm stock, cover and set aside ~10 minutes until absorbed. Allow to cool completely, then stir in cucumber, feta, peach, onion, and basil.
Serve
- Arrange couscous salad on plates and serve with hot kebabs.
Adjust stock for couscous depending on your bowl size - the liquid should just cover the grains.