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Pork skewers with honey mustard dressing

Pork skewers with honey mustard dressing

Total Time
30 min
20 min
10 min


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


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


1 medium, cut into 8 wedges

Oil spray

1 x 3 second spray(s)


  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.