Make it Scotch

Pork and Chorizo Air Fryer Kebabs with Roasted Vegetable Harissa Couscous

  • Prep 30 mins
  • Cook 45 mins
  • Serves 4 people

Nutrition

  • Energy 559kcal
  • Fat 18g
  • Sat Fat 5.1g
  • Fibre 9.3g
  • Protein 45g

Ingredients

Cooking Method

Method

  • 1
    Cut the pork tenderloin into 2cm chunks and place in a large bowl. Add the garlic, juice and zest of one lemon, smoked paprika, salt and 1/2 tbsp olive oil. Mix well so the meat is well coated and leave to marinade at room temperature for 30 minutes.
  • 2
    Meanwhile, put the couscous in a large bowl and pour over enough hot chicken stock until the grains are just covered. Cover with clingfilm straight away and set aside for 10-15 minutes.
  • 3
    Preheat the air fryer to 200°C. Add the chopped courgettes, red onions and peppers to the basket, pour over the remaining 1/2 tbsp olive oil, toss them in the basket so they are evenly coated in the oil and air fry for 20-25 minutes until slightly charred at the edges.
  • 4
    Fluff up the couscous grains with a fork and add the charred vegetables. Stir well.
  • 5
    Reduce the air fryer temperature to 190°C and thread the pork onto skewers, alternating with the chorizo slices. Air fry for 15 minutes, turning occasionally until the meat is cooked through and the meat is slightly charred.
  • 6
    Meanwhile, add the harissa paste, mint and zest and juice of the remaining lemon to the couscous. Stir well and season to taste.
  • 7
    Serve the kebabs with a spoonful of couscous.
  • 8
    For an optional side, mix 150g greek yoghurt in a bowl with half a deseeded and chopped cucumber, a handful of chopped mint leaves and some seasoning.
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