INGREDIENTS

INSTRUCTIONS

Preheat the grill and heat a griddle pan.  1 Place the pepper halves on
the grill pan and cook for 10 minutes  until the skin is blackened and
blistered. Place half the onion and  parsley in a food processor and
pulse to finely chop. Add the pork  and blend for 20 seconds.  2 Add
half the chillies and curry powder with 1 tsp paprika and season
generously. Blend again for 10-15 seconds until the mixture forms a
ball.  3 Divide the mixture into four portions and roll each one into a
narrow rectangle about 10cm/4" long. Thread on to soaked 15cm/6"
bamboo skewers.  4 Brush the hot griddle pan with a little oil and add
the kebabs.  Cook for 8-10 minutes until completely cooked through and
tender.  Heat another tbsp of oil in a small frying pan.  5 Add the
remaining onion and cook for 2-3 minutes until beginning to  brown,
stirring. Place the stock cube in a pan and pour in 250ml/9fl  oz
boiling water, stirring until dissolved.  6 Add the remaining curry
powder and 1 tsp each paprika, olive oil and  salt. Bring to a simmer,
remove from the heat and stir in the  couscous. Set aside for two
minutes to allow to swell.  7 Tip the can of tomatoes into a sieve set
over a bowl and set aside  to drain off excess liquid for a few
minutes.  8 Remove the pepper from the grill pan and carefully remove
the skin,  using a clean tea towel. Chop up the flesh and place in a
food  processor. Tip half the softened onion into the processor.  9 Add
the carrot to the remaining onion and continue to fry for a few
minutes until the carrot has softened but not coloured. Season to
taste.  10 Add the remaining 1/2 tsp crushed chillies and 1 tsp paprika
to the  processor with the garlic. Add the tomatoes, vinegar, 2 tbsp
oil and  coriander and whizz to a puree. Pour into a bowl and season to
taste.  11 Put the couscous on the heat and add 2 tbsp oil. Cook gently
for  2-3 minutes stirring with a fork to fluff up the grains. Stir in
the  onion and carrot mixture. Season to taste.  12 Roughly chop the
remaining parsley. Stir into the couscous with the  apple, season. Put
the couscous in a crescent shape on a plate with  two kebabs
criss-crossed to the side. Drizzle around some harissa  sauce and
serve.  Converted by MC_Buster.  Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

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