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Moroccan pork kebabs with couscous

The sun's shining so it's time to get the barbie out! Try this delicious kebab recipe and you won't want to let your guests in!

• Preparation: 5 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 3 tbsp Cold Pressed Rapeseed Oil
• 1 tsp smoked paprika
• ¾ tsp ground cinnamon
• 500g pork fillet, diced
• 250g couscous
• 20g parsley, chopped

What you do:

1. Mix 2 tbsp oil with the paprika and ½ tsp cinnamon. Stir in the pork and marinate for 30 minutes.
2. Thread the pork onto 8 skewers and place under a preheated grill for 15-20 minutes turning occasionally until cooked throughout.
3. Meanwhile, place the couscous, ¼ tsp cinnamon, remaining oil and seasoning in a large bowl. Pour over 400ml boiling water, cover and allow to stand for 5 minutes. Fluff up with a fork and stir in the parsley. Serve with the pork kebabs.

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Rapeseed oil

Rapeseed oil is produced from the oilseed rape plant. The versatility of this healthy oil is recognised by chefs, who value its taste, cooking performance and health benefits. Because of its low content of saturated fat and high content of monounsaturated and polyunsaturated fats, rapeseed oil is commonly used in cooking and in salad oils, salad dressings, mayonnaise, fats and margarine.