Cajun meatball kebabs with couscous recipe

These spicy southern-style minced pork meatballs are great with sun-dried tomato, red onion and coriander couscous

Ingredients

For the meatballs

• 450g (1lb) lean minced pork
• ½ red onion, finely chopped
• 1 garlic clove, peeled and crushed
• 25g (1oz) fresh white breadcrumbs
• 10ml (2tsp) Cajun seasoning
• 15ml (1tbsp) fresh chopped coriander
• 15ml (1tbsp) oil

For the couscous

• 225g (8oz) couscous
• ½ red onion, finely chopped
• 8 sunblush tomatoes, drained and chopped
• 45ml (3tbsp) fresh chopped coriander
• 30ml olive oil

Method

1. To make the meatballs, place the pork, onion,garlic, breadcrumbs, Cajun seasoning and coriander in a food processor. Season well with salt and freshly ground black pepper and process for a few seconds until thoroughly mixed. Alternatively mix well with clean hands.
2. Shape the mixture into 24 meatballs. Heat the oil in a large non-stick frying pan and fry the meatballs for 10-15 mins until browned and cooked through. Shake the pan frequently to turn them.
3. Meanwhile, place the couscous in a large bowl and pour over enough boiling water to just cover the grains. Leave to soak for about 10 mins until all the liquid has been absorbed. Separate the grains by stirring with a fork. Add the onion, tomatoes, coriander and olive oil and season to taste with salt and freshly ground black pepper.
4. Divide the hot couscous between 4 serving bowls. Thread the cooked meatballs on to metal skewers and serve on top of the couscous.