Pork and peach kebabs with peach and cucumber couscous salad – Food & Home Magazine

Ingredients

• <h3>Kebabs (makes 8)</h3>
• 30 ml (2 tbsp) ground cumin
• 10 ml (2 tsp) dried sage
• 20 ml (4 tsp) smoked paprika
• 2,5 ml (½ tsp) cayenne pepper
• 10 ml (2 tsp) turmeric powder
• juice of 2 lemons
• 10 ml (2 tsp) crushed garlic
• 125 ml (½ cup) good quality tomato sauce
• 60 ml (¼ cup) balsamic vinegar
• 6 sprigs of thyme, leaves only
• 30 ml (2 tbsp) olive oil
• 800 g – 1 kg smoked pork fillet
• 2 – 3 peaches, cut into 16 wedges
• 8 kebab sticks
• <h3>Couscous salad</h3>
• 250 ml (1 cup) flavoured or unflavoured couscous
• 125 ml (½ cup) vegetable stock, warm
• 250 ml (1 cup) cucumber, diced
• 1½ rounds feta, crumbled
• 1 peach, skinned and diced
• ½ red onion, finely chopped
• a handful of fresh basil leaves