Pork kebabs with spicy cauliflower couscous
Serves: 2
Prep time: 40 minsTotal time: 
Recipe photograph by Tara Fisher / Recipe taken from Tom Kerridge's Dopamine Diet
Pork kebabs with spicy cauliflower couscous
Serves: 2
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
903Kcal
Fat
62gr
Saturates
14gr
Carbs
19gr
Sugars
14gr
Fibre
8gr
Protein
63gr
Salt
5.5gr
Tom Kerridge
Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good.
See more of Tom Kerridge’s recipes
Tom Kerridge
Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good.
See more of Tom Kerridge’s recipes
Ingredients
For the kebabs
- 3 tbsp fennel seeds
- 500g minced pork
- 1 red onion, diced
- 3 garlic cloves, grated
- finely grated zest of 1 orange
- 2 tsp flaked sea salt
- vegetable oil, for cooking
For the cauliflower couscous
- 600g cauliflower, broken into florets
- 1 tsp ground cumin
- 1 tsp cracked black pepper
- ½ tsp chilli powder
- 2 tbsp extra-virgin olive oil
- 1 x 31g pack coriander, finely chopped, stems and all
For the seasoned yogurt
- 3 tbsp thick Greek yogurt
- 1 tbsp tahini
- juice of ½ lemon
- 1 tbsp extra virgin olive oil
Step by step
Get ahead
Make up until the end of step 1 up to 1 day ahead, cover and chill.
- Toast the fennel seeds in a dry frying pan until fragrant then crush lightly with a pestle and mortar. Put the pork, red onion, garlic, fennel seeds, orange zest and salt into a bowl. Mix with your hands until well combined and slightly firmed up. Shape into 10 small, sausage-shaped kebabs – or fewer, larger ones if you like. Place on a plate, cover with clingfilm and chill for at least 1 hour or overnight, to allow them to firm up and to let the flavours develop.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the cauliflower into a food processor and blitz until it resembles couscous. Mix in the cumin, cracked black pepper and chilli powder. Spread out on a baking tray and trickle over the olive oil. Cook in the oven for 15-20 minutes until dried out, giving it a stir halfway through. Leave the cauliflower couscous to cool on the baking tray.
- Tip the cooled couscous into a bowl; season with salt and pepper to taste.
- Heat a large, nonstick frying pan over a medium-high heat, add a splash of oil, and fry the pork kebabs for 3-4 minutes on each side or until cooked through. Serve with the spicy cauliflower couscous and dollops of the seasoned yogurt.
