Spiced Porc Koftas with Jewelled Couscous

Serves: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes + chilling time


  • 450g (1lb) lean porc mince
  • 15ml (1 tbsp) Ras-el-Hanout spice mix
  • 1 clove garlic, crushed
  • 50g (2 oz) dates, chopped
  • 25g (1 oz) pistachio nuts, chopped
  • 2 spring onions, finely sliced
  • bamboo skewers, soaked in cold water

For the 'jewelled' couscous:

  • 100g (4 oz) couscous
  • 15ml (1 tbsp) Ras-el-Hanout spice mix
  • ¼ cucumber, cubed
  • 2 spring onions, sliced
  • 20 blueberries
  • 30ml (2 tbsp) pomegranate seeds
  • 30ml (2 tbsp) fresh mint, chopped
  • 30ml (2 tbsp) fresh parsley, chopped
  • olive oil for drizzling


  1. Into a large bowl place the porc mince, spice, garlic, dates, nuts, spring onions and seasoning.
  2. Divide the mixture into about 8 and shape into sausages. Thread the sausages onto soaked bamboo skewers, lightly squashing around the skewer to secure.
  3. Place on a plate, cover and leave 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. To 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 been 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.