Pork and Chorizo Air Fryer Kebabs with Roasted Vegetable Harissa Couscous Recipe

Ingredients

• 500g Prime Scottish Pork tenderloin, fat trimmed and cut into 3cm chunks
• 1 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 2 lemons, zest and juice
• 1 tbsp smoked paprika
• 1/4 tsp salt
• 300-350ml hot low salt chicken stock
• 200g couscous
• 110g chorizo, sliced
• 1 courgette, sliced into half moons
• 2 red onions, cut into wedges
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 heaped tbsp harissa paste
• 30g mint, finely chopped and leaves for garnish
• Salt
• pepper