You’ll Need
For the Pork Skewers
700g pork tenderloin, cut into 2cm pieces
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
Pinch of saffron soaked in 1 tbsp hot water
2 garlic cloves, finely grated
½ tsp sea salt
8 short wooden skewers, soaked
For the Couscous Boxes
250g couscous
300ml hot chicken stock
2 roasted red peppers, sliced
3 tbsp chopped parsley
Juice of 1 lemon
Optional but dangerous
Garlic yoghurt
Green olives
A cold Spanish lager
Method
Mix the oil, spices, saffron water, garlic and salt into a loose paste.
Coat the pork in the paste and marinate in the fridge for at least 1 hour.
Thread the pork onto the skewers with small gaps between the pieces.
Preheat your air fryer to 200°C.
Air fry the skewers for 9-11 minutes, turning twice, until browned at the edges.
Check the thickest piece of pork has reached 75°C.
Pour the hot stock over the couscous, cover and leave for 5 minutes.
Fluff with a fork and fold through the peppers, parsley and lemon juice.
Divide the couscous between boxes, add the skewers and spoon over the resting juices.