Pork skewers with honey mustard dressing
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken stock cube
1 individual, to make ¾ cup (180ml) liquid stock
Dry wholemeal couscous
¾ cup(s), (140g)
Snow peas
150 g, chopped
Green string beans
200 g, chopped
Cherry tomatoes
200 g, quartered
Whole grain mustard
1 tbs
Honey
1 tbs
Fresh chives
1 tbs, chopped
Lemon juice
2 tbs
Pork fillet or tenderloin, raw
375 g, cut into 3cm pieces (Buy 400g)
Red capsicum
½ large, cut into 3cm pieces
Green capsicum
½ large, cut into 3cm pieces
Red onion
1 small, cut into wedges
Lemon(s)
1 medium, cut into 8 wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Place stock in a small saucepan over high heat and bring to the boil. Place couscous in a medium heatproof bowl. Pour over boiling stock. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Set aside to cool.
2
Meanwhile, boil, steam or microwave snow peas and beans, separately, until just tender. Rinse under cold water. Drain. Add snow peas, beans and tomatoes to couscous. Toss to combine.
3
Combine mustard, honey, chives and juice in a bowl. Set dressing aside.
4
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread pork, capsicum, onion and lemon wedges, alternately, onto 8 metal or wooden skewers. Season with pepper. Cook skewers, turning occasionally, for 5–6 minutes or until pork is just cooked through, brushing with a little dressing towards end of cooking.
5
Drizzle remaining dressing over pork skewers. Serve with couscous salad.
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