Spiced Pork Koftas with Jewelled Couscous

Serves: 4

Cooking Time: 20mins


  • 450g (1lb) Lean Pork mince
  • 15ml (1tbsp) Ras-el-hanout spice mix
  • 1 Clove garlic, crushed
  • 50g (2oz) Dates, chopped
  • 25g (1oz) Pistachio nuts, chopped
  • 2 Spring onions, finely sliced
  • Bamboo skewers, soaked in cold water

‘Jewelled’ Couscous:

  • 100g (4oz) Couscous
  • 15ml (1tbsp) Ras-el-hanout spice mix
  • ¼ Cucumber, cubed
  • 2 Spring onions, sliced
  • 20 Blueberries
  • 30ml (2tbsp) Pomegranate seeds
  • 30ml (2tbsp) Fresh mint, chopped
  • 30ml (2tbsp) Fresh parsley, chopped
  • Olive oil for drizzling


  1. Into a large bowl place the pork mince, spice, garlic, dates, nuts, spring onions and seasoning.
  2. Divide the mixture into about 8 and shape into sausage shapes. Thread the ‘sausages’ onto soaked bamboo skewers, lightly squashing around the skewer to secure.
  3. Place on a plate, cover and place in fridge for 15-20 minutes to chill. Remove from fridge and place under a preheated grill and cook for about 12 minutes until golden and cooked through.
  4. Make the couscous: Place the couscous and spice into a large bowl and cover with approx 200ml boiling water – cover and leave for about 5 minutes until the liquid has absorbed. Add all the remaining ingredients and combine well together. Season, drizzle with a little oil and serve.

Serving Suggestion

Serve the koftas with a large pile of couscous.